Food in Jars: Preserving in Small Batches Year-Round
Grainy White Wine Mustard
Page 112
Cuisine: North American | Course Type: Condiments
(1 review)
View photos (1)Recipe Reviews
BethNH from , NH
Making and canning my own mustard!
This mustard is made with both yellow and brown mustard seeds, spices, and white wine. I kept having to put off making it because the mustard seeds needed to be soaked for 12 hours or so.
The mustard smelled delicious while cooking and thickened quickly. I was surprised at how easy it was to make. Although the recipe stated it made 3 half pint jars, I filled 5 of them.
I won't open the jars for at least a week to taste a jar and I'll edit my review then. I'm hoping to give the rest of the jars as Christmas presents.
Login or register to add your own review of this recipe.