Recipe Archives->Preserving->Herb Mustard

HARDAWAYE HERB MUSTARD

4 cups vinegar (can substitute white wine for part of vinegar)
2 cups dry mustard
2 cups unbleached or whole wheat flour (whole wheat recommended)
1 1/4 cups sugar
1 clove garlic, crushed or pressed
1/4 cup mixed dried herbs (basil, thyme, parsley, marjoram, rosemary)

Add the vinegar to the mustard, flour, and sugar, stirring well
until lump-free.  Stir in garlic and herbs.  Let the mixture stand
overnight, then stir again.  If the mustard is too thin, add more
flour.  Pour into covered crocks or jars.

Printable version: herb-mustard.txt.