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A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks.

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Recipe Summary test

prep:
10 mins
additional:
1 day
total:
1 day
Servings:
20
Yield:
3 half pints
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

42 calories; protein 2.2g; carbohydrates 4.7g; fat 1.5g; sodium 118.1mg. Full Nutrition
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