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Mustard 10

Mustard 10 comes together with Garlic Thinly Sliced, Cider Vinegar, and Honey. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 clove
• 1 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Stick onion with cloves.

2. 2

   In a medium-size bowl, combine onion, garlic, and vinegar; cover and refrigerate for 2 to 3 hours.

3. 3

   Pour off liquid and reserve.

4. 4

   Discard onion and garlic.

5. 5

   In a medium-size bowl, slowly stir 1/2 cup reserved vinegar into the dry mustard.

6. 6

   In an enamel or stainless steel saucepan, boil remaining vinegar and bay leaf, covered, 3 minutes.

7. 7

   Add honey, basil, marjoram, turmeric, tarragon, cayenne, and white pepper.

8. 8

   Add this mixture to the mustard.

9. 9

   Return to pan and bring to a boil; cook, stirring constantly, 6 minutes.

10. 10

    Pour into hot, scalded half-pint jar, leaving 1/4-inch headspace.

11. 11

    Seal and process in a boiling water bath for 15 minutes.

12. 12

    If you're not going to process, cool mustard before pouring into jar.

13. 13

    Refrigerate after opening.