Recipe Archives->Preserving->Peppercorn Mustard 02

 
Green Peppercorn Mustard
 
6 tablespoons white mustard seeds
3 tablespoons green peppercorns
2 tablespoons honey
60 ml (1/4 cup) cider vinegar
1 tablespoon salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
 
In a blender grind mustard seeds finely. In a glass or ceramic
bowl, mix together mustard powder and 3 tablespoons water and leave
to stand 30 mins.  Blend mustard mixture and the rest of the
ingredients until mustard acquires a grainy texture. If mixture
seems too dry, add a little more water or honey.  Cover and let
stand 12 hours before pouring into sterilised jars.  Seal.  Store
in a cool, dark place 2 weeks before using. Refrigerate after
opening.  Makes about 1 cup.
 

Printable version: peppercorn-mustard02.txt.