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My review
Champagne-Dill Mustard
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250
pelicangal
"A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks."
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Ingredients
1 d 10 m servings 42Original recipe yields 20 servings (3 half pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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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Footnotes
- 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.