Mustard is simple to make and can be canned like fruit preserves. This mustard is flavored with liliko‘i and local honey. It makes a wonderful dip for pretzels or veggies.
Ingredients:
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup + 2 tbsp ground mustard
1/2 cup cider vinegar
3/4 cup liliko‘i juice
1 1/2 tsp Hawaiian red salt
2 Tbsp local honey
Directions:
Combine and mix the mustard seeds, ground mustard, vinegar, and juice. Cover and soak 24 hours at room temperature.
The next day, blend in blender or food processor about 30 seconds to break up seeds. Transfer to a saucepan and heat to boil. Turn down heat and simmer about 10 minutes. Add salt and honey and simmer another minute.
If you would like to can the cmustard, check that the pH is
4.0 or lower. Ladle into 4 oz or 8 oz jars leaving ¼ inch headspace. Remove
bubbles, wipe off edge of jars, and fasten lids to finger-tight. Steam or water
bath can for 15 minutes.
The mustard will be quite potent-tasting at first but should mellow in about a week.
