Pink Peppercorn Mustard

1. 1

   Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.

2. 2

   Mix in the wine and let soak for an hour.

3. 3

   Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.

4. 4

   Spoon into small, sterilized jars with tight fitting lids to prevent drying out.

* Per serving · 4 servings · Values may vary.

No additional tips available.