Tangy Mustard

Name: Tangy Mustard
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 30
Cuisine: Global
Ingredients: 355 milliliters apple cider vinegar; 118 milliliters brown mustard seeds; 1 teaspoon dried thyme; 2 cloves garlic, minced; 3 half pint canning jars with lids and rings; 2 Tbsps honey; 1 Tbsp Oriental mustard seeds; 1 teaspoon salt; 118 milliliters yellow mustard seeds

Tangy Mustard could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One serving contains 26 calories, 1g of protein, and 1g of fat. This recipe serves 30. It works best as a hor d'oeuvre, and is done in roughly 15 minutes. This recipe from Allrecipes requires half pint canning jars, salt, thyme, and mustard seeds. Hot and Tangy Mustard, Tangy Mustard Vinaigrette, and No-waste Tangy Mustard Marinade are very similar to this recipe.

Instructions

Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl.

Ingredients you will need

Mustard Seeds

Equipment you will use

Bowl

Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.

Ingredients you will need

Vinegar

Seeds

Water

Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.

Ingredients you will need

Mustard Seeds

Mustard

Garlic

Honey

Thyme

Salt

Equipment you will use

Blender

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.

Ingredients you will need

Mustard

Water

Equipment you will use

Paper Towels

Spatula

Knife

Equipment

Ingredients

Servings:

355milliliters

apple cider vinegar 118milliliters

brown mustard seeds 1teaspoon

dried thyme 2cloves

garlic, minced 3

half pint canning jars with lids and rings 2Tbsps

honey 1Tbsp

Oriental mustard seeds 1teaspoon

salt 118milliliters

yellow mustard seeds

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruinart Brut rosé ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.