So yesterday went to a class on brats, mustards and kraut. One of the mustards I just fell in love with - Sun Dried Tomato and Basil Mustard.
Which leads me to my new slogan - Inspired and Retired and you all are in the splash zone!
Ingredients:
¾ cup Yellow Mustard Seeds
1 cup Apple Cider Vinegar
3 cloves Garlic, minced
1 cup Sun Dried Tomatoes In Oil, drained and sliced
1 Tbs Dried Basil, crumbled
2 tps Salt
Directions:
In a non-aluminum pot or jar, combine the mustard seeds, garlic and vinegar. Cover and soak for 36-48 hours. Add additional vinegar if necessary to maintain enough liquid to keep seeds covered.
Scrap the soaked seeds into a food processor. Add the sun dried tomatoes, basil and salt and process into a creamy mixture. If you prefer your mustard to have a few seeds for texture adjust processing time to your liking.
NOTE - I add the tomatoes, basil and salt and pulse a few times to get them started then add the mustard seeds since I like to have the seeds more whole.
Process for 3-4 minutes until creamy. Again you may need to add additional vinegar. Put into clean ½ pint jars and let sit in your refrigerator for 2 weeks before using. You can eat it right it away but it will have a bite to it. The longer it sits the more mellow the flavors will become.
Which leads me to my new slogan - Inspired and Retired and you all are in the splash zone!
Ingredients:
¾ cup Yellow Mustard Seeds
1 cup Apple Cider Vinegar
3 cloves Garlic, minced
1 cup Sun Dried Tomatoes In Oil, drained and sliced
1 Tbs Dried Basil, crumbled
2 tps Salt
Directions:
In a non-aluminum pot or jar, combine the mustard seeds, garlic and vinegar. Cover and soak for 36-48 hours. Add additional vinegar if necessary to maintain enough liquid to keep seeds covered.
Scrap the soaked seeds into a food processor. Add the sun dried tomatoes, basil and salt and process into a creamy mixture. If you prefer your mustard to have a few seeds for texture adjust processing time to your liking.
NOTE - I add the tomatoes, basil and salt and pulse a few times to get them started then add the mustard seeds since I like to have the seeds more whole.
Process for 3-4 minutes until creamy. Again you may need to add additional vinegar. Put into clean ½ pint jars and let sit in your refrigerator for 2 weeks before using. You can eat it right it away but it will have a bite to it. The longer it sits the more mellow the flavors will become.