| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1/2 | c | Whole yellow mustard seed |
| 1/4 | c | Whole black mustard seed |
| 4 | tb | Honey; (I used "leatherwood" but I think you can only get that locally) |
| 1 | ts | Smoked hab powder; (to taste), up to 2 |
| 1 | ts | Powdered corriander seed; (optional) |
| 1/2 | c | Wine; (red or white) |
| 3/4 | c | Cider vinegar |
INSTRUCTIONS
Mix everything together in a bowl. Cover and place somewhere cool. Stir every day for 4-5 days. If it needs thickening after this, add some mustard powder (about a teaspoon or so - it doesn't take much). Bottle up and leave for a week or two to mature. One of the beauties of the above is that whole white mustard seed is a natural preservative, so it seems to keep well (well the few months until the batch is gone!). Posted to CHILE-HEADS DIGEST by "dale freeman" <dale_freeman@optusnet.com.au> on Jun 25, 1999, converted by MM_Buster v2.0l.
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