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Spicy Pepper Mustard

relishes/preserves, sandwiches

1 cup mustard seeds
3/4 cup white wine vinegar
2 tablespoons mixed peppercorns
1/4 cup (each) water and liquid honey
1 teaspoon salt

In blender, combine mustard seeds, vinegar and peppercorns; let soak for 1 hour. Add water, honey and salt; liquefy until desired consistency. Meanwhile, boil lids for 5 minutes. Fill 4 sterilized 1/2-cup canning jars, leaving 1/2-inch head space. Wipe rims if necessary. Seal with prepared lids; screw on bands fingertip tight. Process in boiling water bath canner for 5 minutes. Remove and let cool on rack for 24 hours. Check seal, wipe jars and store in cool dark dry place.

Contributor: Canadian Living - December, 1998

Yield: 2 cups

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