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Spicy Honey Mustard

I first made this mustard to pair with homemade brats.

Source: "Food in Jars", by Marisa McClellan (Entered by Deborah Spencer)
Serves: Makes 4 quarter-pint jars


Ingredients
1 Cup Organic dry mustard
1 Cup Apple cider vinegar
1/3 Cup Local honey
1/2 Teaspoon Sea salt
1/4 Teaspoon Fresh ground black pepper

Step by Step Instructions
  1. Whisk all the ingredients together in a non-reactive pan (make sure there are no lumps).
  2. Stirring constantly, cook over medium heat until boiling. Reduce heat and simmer for about ten minutes, until thickened.
  3. Put into a heat resistant jar to cool. Keep in the refrigerator.

Comments

Comments added by fellow market members.

Do most of your shopping at the virtual market. Shopping list: -Bratwurst Buns from 6635 StudeBaker -Bratwurst from Phil Buehler & Matt Buehler Farms -Honey, onions and green peppers from Miami County Locally Grown Virtual Market growers



Posted by: Deborah Spencer at Tuesday October 18, 2016 09:39 AM EDT

.....and you can pick up your dry mustard from McGuffey Herb and Spice Co.



Posted by: Deborah Spencer at Tuesday October 18, 2016 06:01 PM EDT