| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dehydrator, Gifts, Vegetables | 3 | Servings | |
INGREDIENTS
| 1 | c | Dry mustard |
| 1/4 | c | All purpose flour |
| 1/2 | c | Water |
| 1/2 | c | Mustard seeds |
| 1 | c | Cider vinegar |
| 1 | c | Honey |
| 2 | t | Salt |
| 2 | Tbsp., seeded and chopped | |
| jalapeno pepper up To 4 | ||
| 2 | T | Chopped sun dried tomaotes |
| packed in oil optional | ||
| up To 4 |
INSTRUCTIONS
Stir together mustard and flour in saucepan until blended. Whisk in water; let stand 10 minutes. Stir in mustard seeds, vinegar, honey and salt. Bring to simmering over medium heat, whisking constantly; cook 2 minutes. Remove from heat. Stir in jalepeno and tomatoes, if using. Scrape into sterilized decorative glass jars. Refrigerate for up to 2 months. From: Family Circle 11/1/94 Shared By: Pat Stockett From: Pat Stockett Date: 10-13-94 Posted to recipelu-digest Volume 01 Number 350 by RecipeLu <recipelu@geocities.com> on Dec 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 122
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 2564.1mg
Potassium: 368.4mg
Carbohydrates: 111.9g
Fiber: 4.8g
Sugar: 94.5g
Protein: 9.6g