Grainy White Wine Mustard

Page 112

Cuisine: North American | Course Type: Condiments

(1 review)

View photos (1)

Tags: mustard canning

Recipe Review

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.

(1) useful  

Comments

Queezle_Sister - 1st August 2012
So pretty! I've had home-made mustard on my list for quite some time now - you've inspired me to move it to the "done" category.

Your friends and family will be very lucky!

BethNH - 1st August 2012
I've never canned before and this was definitely an easy way to start. I plan to make a couple of other flavors including one that is like the hot mustard from Chinese restaurants.

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