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Ingredients
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¾ cup yellow mustard seeds
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¼ cup brown mustard seeds
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1 cup champagne
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½ teaspoon dried dill weed
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½ cup apple cider vinegar
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2 cloves garlic, minced
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2 tablespoons brown sugar
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1 teaspoon salt
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½ teaspoon ground black pepper
Directions
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Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
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Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.
Cook's Notes:
If the seeds soak up the liquid quickly, add more champagne or water.
I have successfully canned this mustard in a water bath for 10 minutes.
Nutrition Facts (per serving)
42 | Calories |
2g | Fat |
5g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 42 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Sodium 118mg | 5% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 30mg | 2% |
Iron 1mg | 3% |
Potassium 21mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.