Sun-Dried Tomato Mustard

"this year for the holidays I made several different mustards and gave a selection as gifts. This one is one of my favorites. It's from the Small-Batch Preserving cookbook. I did it as a quadruple batch and it still worked out great. Prep time includes the overnight soaking time."
 
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Ready In:
24hrs 30mins
Ingredients:
7
Yields:
1 cup
Serves:
10
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ingredients

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directions

  • cover mustard seeds with warm water and then refrigerate overnight.
  • next day:.
  • drain and rinse seeds.
  • put rinsed mustard seeds, sun-dried tomatoes, vinegar, dry mustard, oil salt and sugar in food processor. Process until smooth and thickened (or whatever texture you'd liek your mustard).
  • at this point you could put the mixture in an airtight container in the fridge.
  • OR.
  • heat in a saucepan (add a little water to compensate for the evaporation that wil happen during heating) when warm place in clean canning jards and process in a waterbath for 10 minutes.

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