Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 cup mustard seeds, toasted and ground
- 1 cup dry white wine
- 1 clove garlic, peeled and minced
- 1 teaspoon celery seeds
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg or mace
- 2 Tablespoons tarragon vinegar
- 2 Tablespoons malt vinegar
Sterilize three 1-cup jars and lids, and leave in hot water.
In a small heavy saucepan, whisk together white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg. Bring just to the boil, immediately remove from heat, and let sit to steep, uncovered, for 2 hours.
Mix the coarse-ground toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste in a large bowl. Reheat wine and spice mixture over high heat to a boil. Strain through cheesecloth or a very fine strainer into the bowl with the mustard. Whisk until well-combined. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids. Store in a cool, dry place for 3 weeks before using. Once opened, store in the refrigerator.
Yield: about 2-1/2 cups