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Ingredients1 d 10 m servings 42
Original recipe yields 20 servings (3 half pints)
- Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
- Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.
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- Cook's Notes:
- If the seeds soak up the liquid quickly, add more champagne or water.
- I have successfully canned this mustard in a water bath for 10 minutes.
Per Serving: 42 calories; 1.5 4.7 2.2 0 118 Full nutrition