This beautifully coloured peppercorn mustard recipe is from the archives. It’s a good one to share at this time of the year as you’ll have plenty of time to make it, pop it into decorative jars, and gift to friends and family in the lead up to Christmas.
You’ll want them to have it before the day as it goes very well with an array of festive dishes.
Green peppercorns and yellow mustard seeds can be easily sourced quite cheaply from ethnic supermarkets or from your local Bin Inn store. If you want to make just a little bit then halve this recipe as it makes quite a few small jars.
1 cup Yellow mustard seeds
4 Tbsp Green peppercorns, rinsed
4 Cloves crushed garlic
1 cup Olive oil
2 cups White wine vinegar (tarragon or rosemary infused are good)
2 tsp Himalayan salt
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.
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, fill to the top.
Seal well or melt over some sealing wax.