Post by Loupy on Jan 20, 2013 17:20:26 GMT -7
Miss Lady Bug’s Dixie Mustard
missladybugsgarden.com/
I double this recipe to yield approximately four pints. Delicious! Enjoy.
Ingredients:
1/2 cup Ground Mustard
1/2 cup Mustard Seeds Whole (Brown)
1/2 Mustard Seeds Whole (Yellow)
1 1/2 cups (or 12 oz.) Stout Beer (or water)
1 1/2 cups Red Wine Vinegar (or cider vinegar)
2 tablespoons Brown Sugar
1 teaspoon Granulated Garlic
1 teaspoon Kosher Salt
1 teaspoon Black Pepper Freshly Ground
1/4 teaspoon Ground Ginger
1/4 teaspoon Turmeric
1/4 teaspoon Cinnamon
Directions:
1. Whisk together ground mustard, mustard seeds and COLD beer in a bowl and set it aside for ten minutes (creates a chemical reaction).
2. Add vinegar (locks in fiery flavor), sugar, and spices. Whisk.
3. Let sit for 24-48 hrs, covered.
4. Blend in food processor (or blender to break up softened seeds).
5. Adjust thickness with mustard powder if desired.
6. Add to sterilized jars.
7. Refrigerate to preserve spiciness.
missladybugsgarden.com/
I double this recipe to yield approximately four pints. Delicious! Enjoy.
Ingredients:
1/2 cup Ground Mustard
1/2 cup Mustard Seeds Whole (Brown)
1/2 Mustard Seeds Whole (Yellow)
1 1/2 cups (or 12 oz.) Stout Beer (or water)
1 1/2 cups Red Wine Vinegar (or cider vinegar)
2 tablespoons Brown Sugar
1 teaspoon Granulated Garlic
1 teaspoon Kosher Salt
1 teaspoon Black Pepper Freshly Ground
1/4 teaspoon Ground Ginger
1/4 teaspoon Turmeric
1/4 teaspoon Cinnamon
Directions:
1. Whisk together ground mustard, mustard seeds and COLD beer in a bowl and set it aside for ten minutes (creates a chemical reaction).
2. Add vinegar (locks in fiery flavor), sugar, and spices. Whisk.
3. Let sit for 24-48 hrs, covered.
4. Blend in food processor (or blender to break up softened seeds).
5. Adjust thickness with mustard powder if desired.
6. Add to sterilized jars.
7. Refrigerate to preserve spiciness.
