Champagne-Dill Mustard

Name: Champagne-Dill Mustard
Prep time: 10 min
Total time: 1450 min
Ingredients: 0.75 cup yellow mustard seeds; 0.25 cup brown mustard seeds; 1 cup champagne; 0.5 teaspoon dried dill weed; 0.5 cup apple cider vinegar; 2 cloves garlic, minced; 2 tablespoons brown sugar; 1 teaspoon salt; 0.5 teaspoon ground black pepper

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

Recipe by pelicangal

Published on March 5, 2020

1

Prep Time:

10 mins

Additional Time:

1 day

Total Time:

1 day 10 mins

Servings:

20

Yield:

3 half pints

Jump to Nutrition Facts

Ingredients

¾ cup yellow mustard seeds
¼ cup brown mustard seeds
1 cup champagne
½ teaspoon dried dill weed
½ cup apple cider vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon ground black pepper

Directions

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.

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
2g	Fat
5g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 42
% Daily Value *
Total Fat 2g	2%
Saturated Fat 0g	1%
Sodium 118mg	5%
Total Carbohydrate 5g	2%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 2g
Vitamin C 1mg	6%
Calcium 30mg	2%
Iron 1mg	3%
Potassium 21mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.