Spicy Horseradish Mustard

Packed into a sealable crock or mason jar, this condiment makes a wonderful gift. Once you become familiar with the recipe, it can be customized: You can take out the horseradish and garlic for a more mellow experience, change the vinegar from cider to red wine for more tang, or sub whole brown mustard seeds for the yellow for a darker, nuttier flavor. One thing to remember: The flavors benefit from two weeks of aging in which to meld, so it's best to start this project a bit before the holidays. If pressed for time, however, simply attach a tag with the date on which you recommend the crock be opened.

Preparing Time: -
Total Time: -
Served Person: Makes 6 (4-ounce) jars

Condiment/Spread Sauce Food Processor Mustard Picnic Vegetarian Horseradish Vegan

2 teaspoons salt
2 cloves garlic, minced
1 1/2 cups cider vinegar

Carbohydrate 6 g(2%)
Fat 5 g(7%)
Fiber 2 g(7%)
Protein 3 g(7%)
Saturated Fat 0 g(1%)
Sodium 184 mg(8%)
Calories 83

Preparation In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)

Spicy Horseradish Mustard

Ingredients

Nutrition facts