Pink Peppercorn Mustard

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. Mix in the wine and let soak for an hour.

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

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

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Nutrient	Quantity
Total fats	0.0826 g
Protein	0.0579 g
Carbohydrates	0.6851 g
Energy	2.4985 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0007 g
Water	0.0804 g
Calcium, Ca	6.2795 mg
Fiber, total dietary	0.2052 g
Niacin	0.0272 mg
Vitamin A, RAE	0.2565 g
Riboflavin	0.0006 mg
Sodium, Na	0.7315 mg
Total lipid (fat)	0.0826 g
Manganese, Mn	0.028 mg
Fatty acids, total saturated 16:0	0.0047 g
Fatty acids, total saturated 18:0	0.0189 g
Vitamin B-6	0.002 mg
Selenium, Se	0.0256 g
Ash	0.0442 g
Fatty acids, total saturated 18:1 undifferentiated	0.0063 g
Copper, Cu	0.0053 mg
Thiamin	0.001 mg
Iron, Fe	0.0671 mg
Carbohydrate, by difference	0.6851 g
Phosphorus, P	1.0735 mg
Folate, total	0.342 g
Fatty acids, total saturated 18:2 undifferentiated	0.0218 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.0096 mg
Fatty acids, total polyunsaturated	0.0224 g
Vitamin A, IU	5.13 IU
Folate, DFE	0.342 g
Vitamin C, total ascorbic acid	0.3724 mg
Phytosterols	0.5795 mg
Fatty acids, total saturated	0.0242 g
Fatty acids, total monounsaturated	0.0063 g
Folate, food	0.342 g
Magnesium, Mg	1.2825 mg
Potassium, K	9.918 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	4 tablespoons	0	0	0
Honey	2 tablespoons	0	0	0
kosher salt	1 teaspoon	0	0	0
white wine vinegar	4 tablespoons	0	0	0
allspice	0.5 teaspoon	2.4985	0.6851	0.0826
pink peppercorn	3 tablespoons	0	0	0
white mustard seed	6 tablespoons	0	0	0