Friday, October 31, 2014

Spicy Brown Mustard

For whatever reason, I've been on kick to make homemade mustard.  I really like the "spicy brown" mustard you can buy in the store, so when I saw this recipe on Serious Eats, I just knew I had to make some.

Like most homemade mustard, after you've made it, you need to let it sit for awhile on your pantry shelf for the flavors to mellow and blend. Sometimes this is only a few days, other times it's a month or more.

1 cup white wine vinegar
3/4 cup brown or yellow mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Water, as needed (up to one cup)

Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 24 hours.

Transfer mustard seeds and remaining liquid to a food processor. Add in turmeric, allspice, ginger, cinnamon, and nutmeg. Process until smooth. Transfer to a blender, and add water, 2 tbsp at a time (up to one cup) to thin consistency as needed. Blend well on high. Mustard should be somewhat thick and smooth with just a little graininess.

Store in an airtight container and let rest in refrigerator for 2 to 3 days before using.

Canning Directions:
fill jars leaving 1/4 -inch head-space. Use a plastic knife to go around inside of jar moving knife up and down to remove any air bubbles and tamp down jar well. Cover with lids and rings and process in boiling water bath or steam canner 10 minutes.

Remove jars and let sit on a kitchen towel on your counter-top 24 hours; store processed jars on your pantry shelf. Let mustard sit about 4 weeks for flavors to develop and mellow before using. Shelf life is one year.

Yield: 2 - 8 oz. jars or 4 - 4 oz jars.

Variation: Add 8 oz. sweet pickle relish with juice and blend well to make Sweet Pickle Mustard. Add water to thin consistency as needed, 2 tbsp at a time. Delicious with hot dogs, brats, burgers, ham, and pork.



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