Tangy Mustard Tasty Recipes

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Tangy Mustard

"This is a pleasant mustard to be used with all varieties of meats, bloodless cuts, and sandwiches. Made from the whole mustard seeds it's miles a completely grainy mustard. Kept within the fridge, the organized mustard will preserve up to 1 month when you open the sealed jar."

Ingredients :

half cup yellow mustard seeds
half of cup brown mustard seeds
1 tablespoon Oriental mustard seeds
1 half of cups apple cider vinegar
2 cloves garlic, minced
2 tablespoons honey
1 teaspoon salt
1 teaspoon dried thyme
three half pint canning jars with lids and earrings

Instructions :

Prep : 15M	Cook : 24M	Ready in : P15D

Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in fridge for twenty-four hours. If the seeds take in all of the vinegar too speedy, add extra as needed or upload a touch water.
Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender till it's far for your favored consistency, relying on how grainy you like your mustard.
Sterilize the jars and lids in boiling water for at the least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/four inch of the pinnacle. Run a knife or a thin spatula around the insides of the jars when they were stuffed to cast off any air bubbles. Wipe the edges of the jars with a wet paper towel to eliminate any meals residue. Top with lids and screw on rings. Refrigerate as a minimum 2 weeks earlier than the usage of.

Notes :

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