Sweet Mustard Recipe
Yield: 3 jarsRecipe by luhu.jp
Ingredients:
11 ounce: Mustardseeds, yellow
1 tbsp: Mustardseeds, black
1 tsp: Pimentcorns,
6 1/3 ounce: Sugar,
1 tbsp: Salt,
1 tsp: Kurkuma,
3 cup: White Wine,
Directions:
1 .Ground the peppercorns and the piment very finely. 2. Put into a bowl
and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep
in refridgerator; keeps for 6 month.
Out of "DChuchi" Issue number 6, 1991
Translated by Brigitte Sealing
Source from luhu.jp
and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep
in refridgerator; keeps for 6 month.
Out of "DChuchi" Issue number 6, 1991
Translated by Brigitte Sealing
Source from luhu.jp
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Dips