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Spicy Mustard

Makes 3 pints

If you are a spicy mustard fan, you owe it to yourself to try this easy recipe. You'll find it becomes one of your must-have-on-hand ingredients. Use it in marinades and sauces, on pizza, in sandwiches, for dipping bread sticks, or top dainty pieces of cheese with it for an antipasto.


1 cup brown mustard seeds

1 cup yellow mustard seeds

2 cups Red Wine Vinegar

1/2 cup honey

2 teaspoons fine sea salt

1 teaspoon ground allspice

6 sterilized 1/2-pint jars


Put the mustard seeds in a large noncorrosive bowl and pour the vinegar over them. Cover the bowl tightly with plastic wrap and let the seeds soak for 2 days. As they do, they will absorb the vinegar.

Transfer the mustard seeds to a food processor. Add the honey, salt, and allspice and pulse until a grainy paste if formed. If you want a smoother texture, pulse longer.

Fill the jars with the mustard. Place a round of wax paper slightly larger than the jar opening over the top of each one and cap. Store in the refrigerator for up to 3 months.

This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1997.


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