Fig mustard

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut the figs into quarters and simmer with water for 10 minutes. Add the cider vinegar and white wine and simmer for a further 20 minutes. Leave to cool, mix with the mustard seeds and lemon juice and place the mixture into a pacotizing® beaker. Cover with a little water if necessary. 
(2) Close with lid, label and freeze at -20 °C for at least 24 hours. 
(3) When needed pacotize® 2 to 5 times, add the sugar, bring to the boil once and fill into jars. Tip: the finer the fig mustard mixture is pacotized®, the sharper the mustard will be.