Title: Sweet Mustard
Categories: Spread
Yield: 3 Jars

11	oz	Mustardseeds,yellow
1	tb	Mustardseeds,black
1	ts	Pimentcorns
6 1/3	oz	Sugar
1	tb	Salt
1	ts	Kurkuma
3	c	White Wine

1 .Ground the peppercorns and the piment very finely. 2. Put into a bowl and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep in refridgerator; keeps for 6 month. Out of "D'Chuchi" Issue number 6, 1991

Translated by Brigitte Sealing

previous

next