by kirra » Tue Jan 20, 2009 5:14 am
Spicy Horseradish Mustard
Ingredients:
1 1/2 cups cider vinegar
1/2 cup dry mustard
1/4 cup yellow mustard seeds
2 cloves garlic, minced
2 tablespoons prepared white horseradish, drained
2 teaspoons salt
1 teaspoon packed light-brown sugar
Preparation:
In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.) Makes 6 (4-ounce) jars
[b][size=150]Spicy Horseradish Mustard[/size]
Ingredients:[/b]
1 1/2 cups cider vinegar
1/2 cup dry mustard
1/4 cup yellow mustard seeds
2 cloves garlic, minced
2 tablespoons prepared white horseradish, drained
2 teaspoons salt
1 teaspoon packed light-brown sugar
[b]
Preparation:[/b]
In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.) Makes 6 (4-ounce) jars[I]