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!
- 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
- 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!
Thank you Local Kitchen Blog for this amazing idea!