pub_mustard_-_whole_seed
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pub_mustard_-_whole_seed [2023/03/30 19:11] jforbes created |
pub_mustard_-_whole_seed [2023/03/30 19:11] (current) jforbes [Procedure] |
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| - Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. | - Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. | ||
| - Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, | - Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, | ||
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pub_mustard_-_whole_seed.1680217901.txt.gz ยท Last modified: 2023/03/30 19:11 by jforbes