Spicy Horseradish Mustard
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
55
Sourness
42
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1.5 cups
Cider Vinegar1 cup
Dry Mustard1 cup
Yellow Mustard Seed2 cloves
Garlic (minced)2 tsps
SaltDirections:
1
In large jar, combine all ingredients and 1/2 cup water and shake well
2
Cover and refrigerate 48 hours
3
In food processor, process mixture until smooth, about 2 minutes
4
Divide among 6 (4-ounce) sterilized mason jars
5
Seal jars and store in cool, dark place for 2 weeks before opening
6
(Mustard can be eaten immediately, but flavors will not have had a chance to meld
7
) In large jar, combine all ingredients and 1/2 cup water and shake well
8
Cover and refrigerate 48 hours
9
In food processor, process mixture until smooth, about 2 minutes
10
Divide among 6 (4-ounce) sterilized mason jars
11
Seal jars and store in cool, dark place for 2 weeks before opening
12
(Mustard can be eaten immediately, but flavors will not have had a chance to meld)