This mustard is how, sweet and sticky! Just like I like my mustard!! What did you think I was going to say?? This mustard is fantastic with pretzels, on a turkey sandwich, used in a dip, with cheese and crackers (my fav), with sausages…….. Can some up in your water bath canner!
Ingredients
1/2` cup 1/2` Yellow mustard seeds
1 cup 1 Colman’s dry mustard
3/4 cup 3/4 Light brown sugar
3/4 cup 3/4 Sweet white wine
1/4 cup 1/4 White balsamic vinegar
1 cup 1 White vinegar
1 tsp 1 Turmeric powder
2 tsp 2 Kosher salt
1/4 tsp 1/4 White pepper
1 tsp 1 Cayenne pepper
1/2 tsp 1/2 Sweet paprika
2 tsp 2 Onion powder
1/2 tsp 1/2 Garlic powder
1 – 2 tbsp 1 – 2 Sriracha
Directions
- Soak mustard seeds in white wine over night, covered.
- The next day: prepare jars and canner.
- Add all ingredients into a blender and puree.
- Pour into a pan and simmer until it has reached desired thickness, about 10 minutes.
- Fill jars to 1/4 inch headspace, wipe rims, add lids and rings.
- Using water bath canner, process 15 minutes at 1,000 ft. Add 5 minutes accordingly.
