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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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this year for the holidays I made several different mustards and gave a selection as gifts. This one is one of my favorites. It's from the Small-Batch Preserving cookbook. I did it as a quadruple batch and it still worked out great. Prep time includes the overnight soaking time. Ingredients:
1/4 cup mustard seeds |
1/2 cup chopped sun-dried tomato (not the oil-packed ones) |
1/4 cup balsamic vinegar |
2 tablespoons dry mustard |
2 tablespoons extra virgin olive oil |
1 teaspoon salt |
1/2 teaspoon granulated sugar |
Directions:
1. cover mustard seeds with warm water and then refrigerate overnight.
2. next day:.
3. drain and rinse seeds.
4. put rinsed mustard seeds, sun-dried tomatoes, vinegar, dry mustard, oil salt and sugar in food processor. Process until smooth and thickened (or whatever texture you'd liek your mustard).
5. at this point you could put the mixture in an airtight container in the fridge.
6. OR.
7. heat in a saucepan (add a little water to compensate for the evaporation that wil happen during heating) when warm place in clean canning jards and process in a waterbath for 10 minutes.
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