Green peppercorn mustard
I make jars of this every Christmas to give away, as it goes very well with ham. If you want to make just a little bit then halve this recipe, as this makes quite a few jars of the stuff.
Ingredients
| 1 cup | Yellow mustard seeds |
| 4 Tbsp | Green peppercorns, rinsed |
| 4 cloves | Crushed garlic |
| 1 cup | Oil |
| 2 cups | White wine vinegar, (tarragon or rosemary infused are good) |
| 2 tsp | Salt |
Directions
- Combine all the ingredients in a glass or ceramic bowl and leave to stand in a cool place for two days.
- Don’t leave it any longer, as I once did, or it goes off and tastes dreadful.
- In a blender, mix the mustard until you have a coarse paste. You may need to do this in batches.
- Mix the mustard well and spoon into small, clean jars.
- Melt over some sealing wax, filling right to the top of the jar.
Tip: You can get jars of green peppercorns and yellow mustard seeds quite cheaply in some ethnic supermarkets.
http://www.bite.co.nz/recipe/10084/Green-peppercorn-mustard/
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