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Champagne-Dill Mustard

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"A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks."
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1 d 10 m servings 42
Original recipe yields 20 servings (3 half pints)


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  1. 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.
  2. 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.


  • 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.

Nutrition Facts

Per Serving: 42 calories; 1.5 4.7 2.2 0 118 Full nutrition

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