Wachau apricot mustard

Ingredients for 1 servings:

• 350 g apricots
• 35 g mustard seeds
• 1 lemon(s), zest and juice
• 7 g salt
• 20 g sugar
• 1 packet of vanilla sugar
• 60 ml balsamic vinegar, lighter, milder
• 50 ml white wine (Riesling)

Instructions

Working time approx. 15 minutes; Rest period approx. 21 days; Cooking/baking time approx. 5 minutes; Total time approx. 21 days 20 minutes

Wash the apricots, remove the stones, and cut into small cubes. Finely grind the mustard seeds. Wash the lemon, grate the zest, and squeeze the juice. Prepare all ingredients and have clean twist-off jars ready. Place the prepared apricot cubes in the pot with salt, sugar, vanilla sugar, 1 heaped tablespoon of lemon zest, 10 ml of lemon juice, mild white balsamic vinegar, and white wine, and cook until soft. Then transfer the mixture to a large mixing bowl and puree until smooth. Add the ground mustard seeds and puree again. Return the mixture to the pot and bring back to a boil. While still boiling hot, pour into the clean twist-off jars. Note: If you like fruity, slightly sweet mustards, you’ll love this mustard. You can safely prepare larger quantities. Because the mustard is poured piping hot into airtight jars, it will keep in a cool, dark cellar for about a year (similar to jam). But be careful: Immediately after preparation, the mustard still tastes quite sharp and somewhat harsh. The ground mustard seeds need about 2-3 weeks in the jar to lose this sharpness. Only then will the mustard develop its full flavor. So, a little patience is required.