Tuesday, August 21, 2012

Homemade Honey Mustard

Adapted from Design Sponge, makes 2 cups


1 cup ground mustard
1 cup apple cider vinegar
1 cup honey, additional to taste
1/2 teaspoon salt, optional
1/4 teaspoon ground pepper, optional
1 teaspoon ginger, optional


Combine all ingredients in a small pot. Bring to a simmer over medium heat, whisking gently.

Ladle into clean, sterilized jars with 1/2 inch of head space.

Mustard will last several weeks in the refrigerator or up to a year if hot water processed.

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