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Apricot Mustard

  • yield: Makes about 1 cup
Photography: Tim Evan Cook


  • 4 ounces dried apricots
  • 4 1/2 teaspoons yellow mustard seeds
  • 4 1/2 teaspoons brown mustard seeds
  • 2 tablespoons ground mustard
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon coarse salt

Cook's Note

Can be refrigerated up to 1 week.


  1. Step 1

    Mix apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put mixture in a food processor. Add vinegar and salt; puree.

Martha Stewart Living, September 2005