pub_mustard_-_whole_seed
Differences
This shows you the differences between two versions of the page.
| pub_mustard_-_whole_seed [2023/03/30 23:11] – created jforbes | pub_mustard_-_whole_seed [2023/03/30 23:11] (current) – [Procedure] jforbes | ||
|---|---|---|---|
| Line 17: | Line 17: | ||
| - Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. | - Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. | ||
| - Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, | - Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, | ||
| - | - | ||
pub_mustard_-_whole_seed.1680217901.txt.gz · Last modified: (external edit)