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Spicy Honey Mustard
From Miami County Locally Grown
<p>I first made this mustard to pair with homemade brats.</p>Source: "Food in Jars", by Marisa McClellan (Entered by Deborah Spencer)
Serves: Makes 4 quarter-pint jars
Ingredients
1 Cup
Organic dry mustard
1 Cup
Apple cider vinegar
1/3 Cup
Local honey
1/2 Teaspoon
Sea salt
1/4 Teaspoon
Fresh ground black pepper
Step by Step Instructions
- Whisk all the ingredients together in a non-reactive pan (make sure there are no lumps).
- Stirring constantly, cook over medium heat until boiling. Reduce heat and simmer for about ten minutes, until thickened.
- Put into a heat resistant jar to cool. Keep in the refrigerator.