Mar 17 2013
Browsing recipes while taking a break from moving furniture; we are getting ready to get all new carpet; I ran across some homemade mustard recipes. Since mustard is my favorite for about any sandwich I decided to make some. I found the recipe at designsponge blog by Ashley English. I had just bought a pound of yellow mustard seeds from Penzey’s and had all the ingredients.
Yesterday, Saturday, my son and wife came over to help move some of the large items to the garage. We had late lunch and I decided I had time to whip up the pickled mustard seeds. I had some organic apple cider vinegar and local raw honey so this will be organic. I mixed the mustard seeds, vinegar and salt to set overnight.
This morning I added the honey and turmeric; heated and simmered for about 20 minutes. I added a few grinds, 6 or 8, of fresh cracked pepper, a mix of red, white, green, and black peppercorns. After it had cooled some I tasted and added a Tbs. of sugar. I put it in a pint jar to save and had a little left over to try for lunch on a sandwich.
It sure is pretty and looks like caviar to me; I guess you could call it mustard caviar.
There are a ton of homemade mustard recipes on the net so I plan to try some more different ones over the summer.
Ingredients
Simmering
Pepper added
Ready to cool
All done
Recipe
Homemade mustard recipes by Ashley English
Pickled Mustard Seed
Makes 2 1/2 cups
The Goods
• 1 cup yellow mustard seed
• 1 1/2 cups cider or white wine vinegar + 1/3–1/2 cup, divided
• 1 teaspoon kosher salt
• 2 Tablespoons honey
• 2 teaspoons turmeric
The Deal
1. Rinse mustard seeds and quickly drain. Pour into non-reactive saucepan and add vinegar and salt. Allow to soak overnight (or longer) uncovered at room temperature.
2. The next day, stir in the honey and turmeric (Foodie’s note: You can also add a huge variety of additional seasonings at this point: tarragon, black or green peppercorns, chipotles in adobo, ginger and lemongrass, etc.).
3. On the stovetop, bring the mixture to a simmer. Cook, stirring constantly with a wooden spoon, for 15–20 minutes. The seeds will expand and the mixture will bubble and sputter like polenta or grits, so stirring is important.
4. Remove from heat and cool to room temperature uncovered. Mixture will become thicker and denser.
5. Finally, stir in 1/3 to 1/2 cup more vinegar to thin the mixture and to freshen the flavor.
6. Store pickled mustard seeds in jars, refrigerated, up to a year.
Note: Mustard seeds typically continue absorbing liquid for weeks. If the mixture becomes too dense, simply stir in a few spoonfuls of vinegar.
Smokin Don
