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Green Peppercorn Mustard

  • 1/3 cup white mustard seed
  • 2/3 cup dry mustard
  • 1 cup hot water
  • 1 cup white wine vinegar
  • 1 cup dry white wine
  • 1 tablespoon coarse (kosher) salt
  • 1 teaspoon dried tarragon, crumbled
  • 1 teaspoon dill seed
  • 1/8 teaspoon each ground cloves and cinnamon
  • 2 teaspoons honey
  • 2 tablespoons 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.

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