EDDIE'S MUSTARD 101

JANET JORDAN

By
@MRSJANET

This mustard my husband, Eddie Jordan made it is great on hot dogs, but it makes a great glaze for pork chops. It does wonders with pineapple and brown sugar to glaze a ham.


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Comments:

Serves:

Makes 3 1/2 pints

Prep:

10 Min

Method:

Stove Top

Ingredients

1/2 c
yellow mustard seeds
1/2 c
brown mustard seeds
1 1/2 c
cider vinegar
2 clove
garlic minced
2 Tbsp
honey
1 tsp
dried thyme
1/8 tsp
red pepper flakes
3 --1/2 pt
canning jars with lids ands rings

Directions Step-By-Step

1
Combine the yellow and brown mustard seeds. In a bowl pour the cider vinegar over the seeds and stir. Cover and store in the refrigerator or 24 hours. If seeds absorb all the vinegar too quickly add more vinegar or water as needed.
2
Blend the soaked seeds, garlic, honey, salt, and thyme in a blender until it is your desired consistency depending on how grainy you like your mustard.
3
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the mustard into the hot jars filling the jars to within 1/4 inch of the top.
4
Run a knife or a thin spatula around the inside of the jars after they have been filled to remove any air bubbles.
5
Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings, refrigerate for at least 2 weeks before using.

About this Recipe

Course/Dish: Marinades, Other Sauces, Spreads
Main Ingredient: Rice/Grains
Regional Style: Polish
Other Tags: Quick & Easy, Healthy