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Spicy Honey Mustard

From Miami County Locally Grown

<p>I first made this mustard to pair with homemade brats.</p>
Source: "Food in Jars", by Marisa McClellan (Entered by Deborah Spencer)
Serves: Makes 4 quarter-pint jars

1 Cup Organic dry mustard
1 Cup Apple cider vinegar
1/3 Cup Local honey
1/2 Teaspoon Sea salt
1/4 Teaspoon Fresh ground black pepper

Step by Step Instructions
  1. Whisk all the ingredients together in a non-reactive pan (make sure there are no lumps).
  2. Stirring constantly, cook over medium heat until boiling. Reduce heat and simmer for about ten minutes, until thickened.
  3. Put into a heat resistant jar to cool. Keep in the refrigerator.