Makes about 1/2 cup
Ingredients
- 7 tablespoons ground garlic mustard seeds (use an electric coffee grinder)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 6 tablespoons water
- 2 teaspoons agave syrup or honey
- 1/4 teaspoon turmeric
Directions
- Whisk together the ground seeds with the salt and turmeric. Whisk in the water, honey and vinegar until smooth.
- Allow the mustard to sit for a week in the refrigerator. It will need to be stirred before use and the color will darken. Keep stored, covered, in the fridge for up to a year
Sources
Refer back to the Sources post to see the exact books that I used!
Adventures in Edible Plant Foraging
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