It just so happens that the same ingredients used for pickling vegetables are the same ingredients used to make mustard, just in different proportions, of course. Mustard seeds, vinegar, honey, onions, peppercorns and garlic all jarred up and looking pretty. At first taste, the spiciness was crazy. I mean CRAZY!!! It was way too intense and even sort of bitter, so I'm going to give it a few weeks to mellow out and age. If this works out for me, it's on. Mustard making extravaganza 2009!
3 Comments
Tubbydammer
16 Mar 2009 07:03 pm
Making mustard sounds fun. What proportions did you use and did you just mix it up and pot it, or did you have to cook it in some way first?
julie
18 Mar 2009 08:03 pm
Hi Tubbydammer,
I did about one part mustard seeds to one part vinegar and one part water (could be subbed with beer or wine). I cooked the onion and the garlic in the water but didn’t cook the mustard seeds. I read somewhere that that makes the mustard lose their potency. I’ll let you know how it turns out after the aging process.
Sandyee Chavez
16 Oct 2011 08:10 pm
it sounds a great creation…you should be try to do a new mix of salads mayo, it means, of mango or cilantro!
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