Honey Mustard CD Veg
ACC 20mins plus soaking
Vegetarian Accompaniment Condiment Gluten
Wheat Dairy Free Eggless
White Mustard Seeds
White Wine Vinegar
inch Cinnamon Stick, ground or finely crumbled
Place the mustard seeds, vinegar and cinnamon in a mixing bowl, cover and leave
to soak for 6-8 hours.
Prepare the jars (see below)
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.
Transfer to the sterilised jars, cover and seal. Store in the fridge for up to 1
see also General
- 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.
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
in a cool dark place.