Mustard Ring Cardamom Mustard

Rinse and remove seeds, blanch in boiling water for 2 min, remove skin and crush.

Fold in honey, balsamic vinegar, salt, cardamom and mustard flour. Pour into jars and top with fresh rosemary tips. Remove rosemary before eating.

Let mustard stand at least 1 week before using.

Makes 3 100 ml jars and 4 40 ml jars.

:Last change: : Karina Schmidt

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