Canned Roasted Garlic Mustard!

 

Canned Roasted Garlic Mustard!

As most of you know my Grandma is an avid gardener. Her garden is bigger then any garden I have ever seen and because of this there is always enough fresh fruits and veggies for the whole family to enjoy!

A few weeks ago my Grandma sent me home with a garbage bag filled with garlic. I had the intention of just pickling all of it and canning it. But then I got to thinking that there was probably some really amazing recipes around the internet that contained garlic. Boy was I right! I found so many amazing ideas!

One of my favorite ideas was a recipe at Local Kitchen Blog. It was a recipe for Roasted Garlic & Lemon Mustard.

I had never thought to make my own mustard before and the addition of roasted garlic and lemon made this recipe intriguing to me. I knew I had to give it a try!

 

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Ingredients:

  • 3/4 cup dry white wine
  • 1/2 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 3 heads garlic – tops cut off heads and ready to roast
  • 1 tsp olive oil
  • 1 and 1/4 cup white wine vinegar
  • juice from 2 large lemons (about 2/3 cup)
  • 1 tsp  lemon zest
  • 1/2 cup honey
  • 1/2 tsp Kosher salt
  • 1 tbs garlic powder

Directions:

  • 1. In medium bowl, combine mustard seeds and white wine. Cover and let sit over night to allow seeds to absorb wine.
  • 2.  Preaheat oven to 350 degrees F and Roast the garlic for 50 minutes or until garlic is golden brown.
  • 3. Once garlic is roasted, remove from outer casing. I just squeeze the garlic out of the casing by pinching it at the tip of the casing.
  • 4. Place roasted garlic cloves in food processor. Add 1/2 c vinegar and process until smooth. Add mustard seeds, wine, lemon juice and vinegar. Process until smooth.
  • 5. Transfer mustard to saucepan and heat mixture on medium heat. Add honey and salt. Bring to a simmer stirring constantly until mustard is thinned out and watery. It will thicken as it cools. Stir in lemon zest and garlic powder. Cook for 1 minute longer to mix in seasoning.
  • 6. Pour into hot jars and process 15 minutes in water bath. Remember to add time based on your altitude if needed!

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Thank you Local Kitchen Blog for this amazing idea!

Comments

  1. vickie couturier says:

    did not know that you could make this from home,,interesting

  2. vickie couturier says:
  3. I have never heard of anything like this before and I can’t wait to try this recipe i love garlic so much and i am sure this is beyond delish.

  4. This sauce sounds so good – I bet it would go with almost anything! I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-7/

  5. When you say process it for 15 minutes, does it need to be done in a pressure canner or can it be done in water bath?

  6. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

  7. Hi! Pinned this to my canning page! I’d love to try & make this sometime. Thanks for sharing the recipe @DearCreatives

  8. This does sound very interesting. How many jars does this recipe make? Half pints? Thank you for sharing. I can’t wait to try it.

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