If You"ve Found it Hard To Find Mustard Pot , This is The Place For You!
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 Sterling Silver Mustard Salt Pot with Thistle Handled Spoon  US $45.78
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 ANTIQUE VINTAGE CRANBERY BWL STERLING SILVER CONDIMENT POT W STERL SPOON EXC CDT US $36.50
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 Crystal Cruet Set US $199.00
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 Art Deco 5 Piece Silver Boxed Condiment Set US $250.00
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 ANTIQUE STERLING AND COBALT GLASS LINER BUN FOOTED MUSTARD POT w SPOON US $149.99
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 Quality Silver Plated Angora Mustard Pot With Spoon US $48.65
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 EDWARDIAN Silver MUSTARD Birmingham 1906 KN US $34.06
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 Good Vintage Silver Plate 3pc Pedestal Cruet Set on copper England US $8.09
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 VINTAGE ENGLISH MUSTARD POT US $9.99
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 VINTAGE KLEVER KRAFT MUSTARD POT US $7.00
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 Solid Silver Capstan Shaped Mustard Pot with Blue Glass Liner spoon US $12.15
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 Vintage Nasco Japan Mustard Pot Spoon Strawberry Pear US $17.99
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 ENGLISH SILVER PLATE CONDIMENT HALLMARKS SILVER MUSTARD POT SHAKERS US $49.99
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 GORHAM STERLING SERVING CONDIMENT HONEY POT JAM JAR US $195.00
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 Silver Sterling Mustard Pot Frank M Whiting US $150.00
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 A large solid silver mustard pot London 1926 US $110.30
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 Silver Drum Mustard Pierced Sides Chester 1910 1911 US $157.34
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 SOLID SILVER MUSTARD POT US $105.44
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A Mustard Recipe That is Simple to Make
Here are some of the mustard recipes that are very simple to make.
Hot mustard-You can prepare hot mustard by taking 1 cup of mustard powder, 2/3 cup of sugar, ½ cup of water, ½ cup of vinegar and 1 pinch of salt. Mix all these ingredients in a clean saucepan. Heat the mixture until it starts boiling. Reduce the heat and keep the mixture on low heat for 10 mins. Place the heated mixture in a sterilized jar and then refrigerate it. You can store this hot mustard in fridge for few months. It is generally served with corned beef.
Mustard pickle is one more dish that is frequently found in many households. You can make this by taking 1 cup of sugar, 1 cup of salt, 1 gallon of vinegar, 1 cup of prepared mustard, 2 gallons of cucumber and 1 cup of prepared horseradish. Scrub those cucumbers and put them in the mixture. You can eat these in 10 days. Keep the mixture in glass crock. You can also use a jar and cover it with cheese cloth. You can wrap string or a rubber band to hold the cloth in place. This allows free flow of air in and out. Bugs and dust also are kept out of the jar.
Mustard Relish- If you want to put a zing to burgers, hot dogs and brats then you must make mustard relish. Take 2 medium cucumbers, 2 medium onions, 1 large bell pepper, 1 to 2 teaspoons of horseradish, ¼ cup of white vinegar, 2 teaspoons of French mustard, 2 cups of white sugar, ½ teaspoon of grounded ginger, ½ teaspoon of celery seeds, ¾ ounces of powdered fruit pectin.
First peel and seed cukes. Finely chop them. Chop the onions and peppers. Place it in a colander and drain it for 1 hour. Squeeze and toss it in a large pot. Add ginger, celery seed, salt, horse radish, mustard and vinegar. Add pectin to it and mix well. Heat it until it starts boiling. While heating, constantly stir the mixture. Remove the mixture from heat and put it into sterilized jars. Leave 1/8 inch of head space. Process it for 10 mins at a height of more than 1000 feet.
Mustard Butter- To prepare mustard butter take 1/4 cup of butter, 1 tablespoon of softened parsley, 2 tablespoons of snipped mustard, ¼ teaspoon of onion salt. Mix all these ingredients together serve onto hot patties.
Pub Mustard- This British condiment is very easy to prepare and is served with cold cuts, sausage, hamburgers and hot dogs. For preparing pub mustard take 2 cups of dry mustard, 2 teaspoons of salt, and 12 ounces of strong ale, 1 cup of brown sugar and ½ teaspoon of turmeric. First combine brown sugar, mustard, salt and turmeric in food processor. When the machine is running add some bear in steady stream and blend it until the mixture is creamy and smooth. Transfer to jars that have tight fitting lids. Store in a cool and dark place.
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Mustard for Years. For More Information on Mustard Recipe, Visit His Site at Mustard Recipe