Mustard

Ingredients

• Servings: 3
• 3/4 cup brown mustard seeds
• 1/4 cup yellow mustard seeds
• 1 cup dark , or as needed
• 2 cloves garlic, minced
• 1/2 cup apple vinegar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 half pint canning jars with lids and rings

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• soak brown and yellow mustard seeds with dark in a large bowl set in the refrigerator for 24 hours. if the seeds soak up the too quickly, add more .
• transfer the soaked mustard seeds to a food processor along with garlic, apple vinegar, brown sugar, salt, and black pepper. pulse until desired consistency is reached.
• sterilize the jars and lids in boiling water for at least 5 minutes.
• pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air .
• wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• refrigerate the jars of mustard for 2 weeks before using.