INGREDIENTS FOR A PINT JAR
(1 pound whole mustard seed results in 6 pint jars of prepared mustard)
3/4 c. MUSTARD SEED: whole, coarsely ground, powdered; yellow, brown or any combination
1/4 c. each LIQUID: 1/4 c. water, then 1/4 c. vinegar (sherry, wine or apple cider vinegar)
OR - 1/4 c. water, then 1/4 c. stout beer or liqueurs (for hot mustards)
1-2 T. FRESH HERBS: (tarragon, dill, chives or garlic OR
1-2 tsp. DRIED HERBS (thyme, savory, rosemary, oregano, or basil OR a dried blend)
2 tsp. to 4 T. SWEETENERS: jams, honey, brown sugar (light or dark), brown rice syrup
OTHER OPTIONS: jalapenos, chili oil, horseradish
Grind mustard. Add water. Set timer for 10-15 minutes. During this time you can mince fresh herbs and garlic and prepare a label and apply it to a pint jar. On label, mention ingredients, starting date (= 1 month after preparing), expiration date (=3 months for fresh herbs or 12 months for dried) and uses, along with the title and your name. When the timer buzzes, add vinegar, honey, herbs, garlic and salt. Stir. Add wine to achieve the consistency that you desire.
Pour into clean, labelled jars. Fill to about 1/2" of the rim. Screw on lid. Age for 4 weeks in a cool, dark basement OR a dark pantry.
Once opened, refrigerate.