Title: Green Peppercorn Mustard
Categories: Condiment Spice
Yield: 1 Servings

1/3	c	White mustard seed
2/3	c	Dry mustard
1	c	Hot water
1	c	White wine vinegar
1	c	Dry white wine
1	tb	Coarse (kosher) salt
1	ts	Dried tarragon, crumbled
1	ts	Dill seed
1/8	ts	Each ground cloves and
		Cinnamon
2	ts	Honey
2	tb	Green peppercorns, drained
		Crushed green peppercorns
		(optional)

Combine mustard seed, dry mustard, water, and white wine vinegar. Allow to stand for 3 hours.

Combine the wine, salt, herbs, and the ground spices in a saucepan and bring to a boil. Allow it to stand 5 minutes. Strain through a fine sieve into the mustard mixture and stir. Discard the spices in the strainer. Stir in the honey and drained green peppercorns.

Place in a food processor or blender and puree. Place the mustard mixture in top of a double boiler and cook about 10 minutes, stirring frequently. Remove from heat and add a few crushed green peppercorns if using.

Put mustard in hot, sterilized jars. Allow to cool then cap tightly and refrigerate. Yields 2 half-pints.

Ortho's book of Canning.

Cassie, syoung@direct.ca

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