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Mustard recipe

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Mustard recipe

Post  johnp on Sun 6 Sep - 20:58

This recipe is from the " Pickled Pantry" by Andrea Chesman. Best cooking type book I ever bought. Makes 1 and 1/2 pints.

Four oz. mustard seeds or half a cup + 2 Tablespoons
1 cup white wine ( I used chard.)
1/2 cup white wine vinegar or any other kind *
1/2 cup water
2 tablespoons honey
1/2 tea of allspice - I use 1/4
1/2 teaspoon pickling salt
optional- 1/2 cup chopped fresh basil or 1 table of favorite dried herbs

Put mustard seeds in small bowl, cover with water, wine, and vinegar and let soak overnight. Note: we live in a dry climate and a longer soak seems to work better.

transfer to food processor, add honey , allspice and salt. Blend until mixture is thick and smooth. If to thick add more of any of the liquids one tablesp. at a time. Give a final blend with the herbs and pack into sterilized pint or half pint jars. Store in refrig. up to 6 months.

*the vinegar you use will determine the flavor. White vinegar is to sharp for me.
Maple syrup can sub for the honey.  

The first time I made it I followed the recipe in the book. There is a misprint, calling for only 2 ozs. of seeds. One half cup + 2 Tablespoons = 4 ozs.

You will have some that stay as seeds. Next batch is going to be a combo of yellow and brown seeds. cheers

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Re: Mustard recipe

Post  Turan on Sun 6 Sep - 21:19

chard wine????

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Re: Mustard recipe

Post  Scorpio Rising on Sun 6 Sep - 22:16

Chardonnay, dear!

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Re: Mustard recipe

Post  johnp on Sun 6 Sep - 22:40

Thanks Scorpio I have a hard time spelling ( but not drinking chardonnay). Shocked

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Re: Mustard recipe

Post  sanderson on Mon 7 Sep - 2:39

Hey, with this group, chard wine isn't a hard reach.

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Re: Mustard recipe

Post  AtlantaMarie on Mon 7 Sep - 13:54

TRUE, Sanderson!

Interesting recipe, John.  Thanks for sharing it....  AND the book.  I'll have to see if the library has a copy.

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Re: Mustard recipe

Post  johnp on Mon 7 Sep - 14:45

Anytime. BTW the book is worth every cent I paid for it, I found it in one of those urban homesteading stores that sell chickens and canning supplies and stuff like that.
The recipe needs to be tweaked to fit where you live and how dry the mustard is. I am learning as I go, the batches aren't very large and  you can go through the mustard pretty quickly.

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Re: Mustard recipe

Post  Scorpio Rising on Mon 7 Sep - 15:28

Yum! I love mustard....I have like 10 versions right now.

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Re: Mustard recipe

Post  TCgardening on Mon 7 Sep - 21:49

Sounds mighty tasty. Definitely need to try this one.
Thanks for sharing

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Re: Mustard recipe

Post  Marc Iverson on Wed 9 Sep - 23:03

Thanks! Now I have to figure out where to get mustard seeds cheap.

P.S.: I guess if you had seeds left over in your mix at the end, you could force the stuff through a strainer and solve that problem.

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Re: Mustard recipe

Post  donnainzone5 on Wed 9 Sep - 23:52

Marc,

Although I haven't tried it (yet), it might be possible to plant mustard seeds of various kinds and harvest the seeds to make mustard!  Meanwhile, one could eat some of the greens.  

Also, bees seem to like the blossoms of mustard plants.

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Re: Mustard recipe

Post  johnp on Thu 10 Sep - 0:50

Whole foods and others have mustard seed in bulk. I bought a pound of seeds for like $7.00 and it makes four batches of 1.5 pints. I think that's pretty cheap except for the expensive (box) wine that I use. Cool

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Re: Mustard recipe

Post  sanderson on Thu 10 Sep - 7:26

Whole Foods for the seeds and 2 Buck Chuck for the wine!

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Re: Mustard recipe

Post  Marc Iverson on Thu 10 Sep - 10:02

Ah, the joys of boxed wine, with toilet paper roll straws, out back of a night under the bridge with Two-Finger-Larry and Hobo Jaunty Smith! Yeah, me and the boys woke up from many a midnight soiree with only the Franzia to thank for our not dehydrating from the sterno pudding shots after soaking our trousers.

Just kidding -- I use it a lot to deglaze, and sometimes to drink, though I have to steel myself to the task. Some of the white is okay, but I'm still convinced the reds have anti-freeze in them.

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Re: Mustard recipe

Post  johnp on Thu 10 Sep - 13:08

Sadly, CO has stupid liquor laws so that a chain store can only have a liquor license in one location for the whole state. The 2 buck (3 buck) chuck is in Bolder/Denver and not close to where we live. But I agree with Marc, some of the boxed whites are ok. My best bet is Rex Goliath in 1.5 liter bottles when on sale it comes to $3.50 per half bottle. When we are in AZ the grocery stores all have it so it is cheaper.

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Re: Mustard recipe

Post  sanderson on Fri 11 Sep - 0:18

Wait. Colorado, that recently legalized pot, has restrictive liquor laws?? thinking Go figure.

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Re: Mustard recipe

Post  yolos on Fri 11 Sep - 0:35

@sanderson wrote:Wait.  Colorado, that recently legalized pot, has restrictive liquor laws??  thinking   Go figure.

That is my exact thoughts when I read the post.  Politicians!  If they sell marijuana, they can collect more sales taxes.  But as far as wine goes, if you cant buy one brand, then you will just buy another brand, so no loss in sales taxes to the gov.

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Re: Mustard recipe

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