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German-Style Mustard

 

60

Yield

6

jars

Prep

60

min

Cook

15

min

Ready

5

days

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

¼ cup mustard seeds
yellow
*
2 tablespoons mustard seeds, black
heaping
¼ cup dry mustard
*
½ cup water
1 ½ cups apple cider vinegar
1 each onions
small, chopped
2 tablespoons brown sugar
firmly packed
1 teaspoon salt
2 each garlic cloves
minced
½ teaspoon cinnamon
ground
¼ teaspoon allspice
ground
*
¼ teaspoon tarragon leaves
dried
*
teaspoon turmeric
*

Directions

In a small bowl, combine mustard seed and dry mustard.

In a 1- to 2-quart non-aluminim pan, combine remaining ingredients.

Simmer uncovered, on medium heat until reduced by half, 10- 15 minutes.

Pour the mixture into the mustard mixture.

Let mixture soak at room temperature 24 to 48 hours, adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds.

Process the seeds and mixture in a blender or food processor until puréed to the texture you like --this can take at least 3 or 4 minutes.

Some prefer whole seeds remaining, others a smooth paste.

The mixture will thicken considerably upon standing.

If it gets too thick after a few days, stir in additional vinegar.

Scrape mustard into clean, dry jars; cover tightly and age at least 3 days

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 8817% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 6%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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