Garlic Honey Mustard
Use this zesty honey mustard on pork, chicken, or your next hoagie. Orange blossom may be substituted for honey to add a nice aromatic note.
INGREDIENTS | MAKES 2 CUPS
- ¼ cup freshly ground mustard
- ½ cup honey
- ¼ whole dark mustard seed
- ½ cup malt or white vinegar
- 1 tablespoon yellow mustard powder
- 1 tablespoon finely ground garlic
- salt to taste (optional)
- pepper to taste (optional)
Thoroughly mix all ingredients. Taste test and adjust for personal preferences.
To make the mustard thinner, add more vinegar; to make it thicker, add more mustard powder or honey.
This mustard may be frozen, but canning offers a longer shelf life and better textural/taste results. Use a hot pack, hot water method, leaving at least ¼" space at the top of each jar and immersing the jars for 15 minutes.
Move to a cooling surface, leaving plenty of space between the jars.
Check all the lids when cool, tightening as needed. If any of the jars did not seal, refrigerate or freeze instead.
The Lore of Mustard
People in the Far East consider mustard an aphrodisiac that also supports well-being. In India, a wife might spread mustard seeds around her house to keep out malevolent spirits. In Germany, brides carefully place mustard seed in their wedding dress to safeguard their authority in the home, and in Denmark mustard seed is said to improve passion, especially when mixed with mint and ginger.
