Spicy Honey Mustard

This was the other mustard I made on canning day.  This entry from Food in Jars is exceedingly simple.  Marisa describes the result as the hot mustard you find in Chinese restaurants.  It's great as a dipping sauce or as part of a marinade.

It's really strong on the day it's made.  Just a warning if you're making this for the fridge and not to can.  Let it mellow a few weeks first, unless you need your sinuses cleared.  This recipe only makes a pint and uses common ingredients, making it very accessible for someone new to mustards.  It is also very fast.  I had to slow down the process while the canner was coming up to a boil.

1 C / 90 g dry mustard powder
1 C / 240 ml apple cider vinegar
1/3 C / 75 ml honey
1/2 tsp kosher or canning salt
1/4 tsp black pepper (ok, I used white)

1.  If canning, prepare canner and 4 quarter-pint jars and lids.  For non-canning, you want to store this in something non-reactive and nonporous.  Plastic containers will stain and retain flavors.  Glass is best.

2.  In a non-reactive saucepan, whisk together all ingredients until there are no lumps.  Bring to a boil over medium heat, then continue to stir occasionally for 5-6 minutes until mixture is thickened and uniform.

3.  For canning, ladle into hot jars to 1/2" headspace.  Mustard tends to expand and/or siphon as it is processed.  Debubble if the mustard is too thick to pour easily.  Wipe rims clean, center lid, and apply rings finger-tight.  Process in a boiling bath canner for 10 minutes.  Allow to rest 5 minutes off the heat before removing.  Cool for 24 hours, check seals, remove rims, wipe clean, and store.  For non-canning, allow to cool to room temperature, then transfer to the non-reactive container and store in the refrigerator.

Makes about 1 pint

Difficulty rating  π