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!
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!
Thank you Local Kitchen Blog for this amazing idea!
did not know that you could make this from home,,interesting
commented
https://heavenlysavings.net/2013/08/canned-roasted-garlic-mustard/
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.
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/
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?
This was in a water bath 🙂
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
Hi! Pinned this to my canning page! I’d love to try & make this sometime. Thanks for sharing the recipe @DearCreatives
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.
This recipe made 4 half pints 🙂
Looks delicious!! Once opened how long do you reckon it would last in the fridge?? I’m guessing at least a few months eh?? It doesn’t seem to have anything in it that would expire… Thanks in advance!!
It’s very tasty. But not watery just before canning, it’s really thick. Im trying to get it up to temperature before I I can it and water bath it. It’s like there isn’t enough liquid. Thoughts?
I just made this and it was really bitter. Hopefully when it ages it will tone down