|I am using mustard seed, turmeric, salt, honey, apple butter, cider vinegar. black pepper, and ground mustard powder.|
Ingredients for Spicy Honey Mustard:
1 C. dry mustard
1 C. cider vinegar
1/3 C. honey
1/2 t. salt
1/4 t. freshly ground black pepper
|I think this looks like liquid gold.|
Ladle into sterilized jars leaving 1/2" head space if you plan to water bath to seal the jars for longer storage. To do so cover jars with boiling water to a depth of 1" over the tops of the sealed jars and process 10 minutes.
Either refrigerate the mustard and consume within several weeks or water bath process and use within one year. Yield 2 cups.
Apple Butter Mustard is the next one. Golly does this sound good or what? I am really anxious to try this one! I am using my homemade apple butter from last fall and that makes it even more interesting. Can't wait to slather this onto some kind of roasting pork or chicken! This is adapted from Karen Solomon and her book "Jam it, Pickle it, Cure it, and Other Cooking Projects".
|My homemade apple butter and mustard powder are the main ingredients for this one.|
1/2 C. powdered mustard
1/4 C. apple butter
1/4 C. apple cider vinegar
1 t. kosher salt
Combine all of the ingredients in a small bowl and whisk together until blended. Cover and store in a cool dark place. Taste after 2 weeks. If it is too bitter, leave it another week. Once it is ready to eat store in a covered jar in the refrigerator. Yield 1 cup.
|Pouring my golden treasure into jars.|
|Swirling Golden Mustard Seeds.|
1 C. yellow mustard seed
1 1/2 C. cider vinegar+ 1/3-1/2 C. divided
1 t. kosher salt
2 T. honey
2 t. turmeric
Rinse the mustard seeds quickly and drain with haste. Pour them into a nonreactive pan and add the first amount of vinegar and salt. Allow to stand overnight uncovered at room temperature.
|Pickled Mustard Seeds.|
|Apple Butter Mustard and Spicy Honey Mustard.|