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Homemade Honey Mustard    CD  Veg ACC   20mins plus soaking


Cold   Vegetarian   Accompaniment   Condiment   Gluten Wheat Dairy  Free   Eggless



225g/8oz White Mustard Seeds

300ml/10fl.oz. White Wine Vinegar

2.5cm/1 inch Cinnamon Stick, ground or finely crumbled

60ml/2fl.oz. Clear Honey




1. Place the mustard seeds, vinegar and cinnamon in a mixing bowl, cover and leave to soak for 6-8 hours.


2. Prepare the jars (see below)


3. 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.


4. Transfer to the sterilised jars, cover and seal. Store in the fridge for up to 1 month.


Notes:    see also General preparations


Jars - 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.

Filling 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 lid.


Storage Store in a cool dark place.








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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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