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Honey Wholegrain Mustard
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Recipes | 1 Comment
Alison McKee
Mix to combine the seeds and soak overnight. Stir at least once during the soaking process. The next day combine the oil, honey and salt and add to the soaked mustard seeds. Mix well then add your own flavouring – spices (chilli), garlic, herbs (lavender), chopped olives, sun-dried tomatoes, green peppercorns, orange rind, or cherries (great for duck). Spoon into hot sterilised jars and seal tightly. Makes approx. 10 x 275gm jars.
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