Ingredients:
- 1 cup whole yellow mustard seeds
- ¼ cup dry mustard powder
- 1 cup coarsely chopped dried apricots
- 4 level teaspoons dried lavender (or to taste) from Norfolk Farm Purple Daze Lavender Farm
- 1 cup warm water
- 1 ¼ cup cider vinegar
- 1 ½ tablespoons salt
- 3 teaspoons sugar
Method:
Mix together the mustard powder, mustard seed, lavender, apricots, water and vinegar and sugar in a non metal bowl. Cover and let sit overnight or at least 4 hours.
Transfer mixture to food processor or blender and add salt. Process until mustard seeds begin to break down and the mustard is spreadable.
Store in tightly sealed jars in the refrigerator for up to 1 month (can be frozen).
Note: For a herb variation you can add half a cup of fresh chopped herbs such as chives, parsley, dill, mint or a combination of half a cup of all or any of these, or 1 Tablespoon of chopped fresh rosemary, before processing.
