This recipe was sent to me years ago by a reader. I make jars of this every Christmas to give away, as it goes very well with ham. If you want to make just a little bit then halve this recipe, as this makes quite a few jars of the stuff.
- 1 cup yellow mustard seeds
- 4 tbsp green peppercorns, rinsed
- 4 cloves garlic, crushed
- 1 cup oil
- 2 cups white wine vinegar (tarragon or rosemary infused are good)
- 2 tsp salt
1 Combine all the ingredients in a glass or ceramic bowl and leave to stand in a cool place for two days. Don’t leave it any longer, as I once did, or it goes off and tastes dreadful.
2 In a blender, mix the mustard until you have a coarse paste. You may need to do this in batches. Mix the mustard well and spoon into small, clean jars. Melt over some sealing wax, filling right to the top of the jar.
*You can get jars of green peppercorns and yellow mustard seeds quite cheaply in some ethnic supermarkets.