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Homemade Honey Mustard CD Veg ACC 20mins plus soaking
Cold Vegetarian Accompaniment Condiment Gluten Wheat Dairy Free Eggless
Ingredients 225g/8oz White Mustard Seeds 300ml/10fl.oz. White Wine Vinegar 2.5cm/1 inch Cinnamon Stick, ground or finely crumbled 60ml/2fl.oz. Clear Honey
Instructions
1. Place the mustard seeds, vinegar and cinnamon in a mixing bowl, cover and leave to soak for 6-8 hours.
2. Prepare the jars (see below)
3. Transfer the soaked mustard seed mixture to a mortar and pestle together with the honey and pound until it becomes a stiff paste, adding a little more vinegar if necessary. Alternatively, process in a food processor.
4. Transfer to the sterilised jars, cover and seal. Store in the fridge for up to 1 month.
Notes:
see also General
preparations Jars
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
Filling
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately
cover with a waxed disc whilst still hot (wax side down). Allow to cool then
cover with cellophane, securing
with a rubber band. For long term storage secure the cellophane with a screw top
lid. Storage
– Store
in a cool dark place.
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