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An alternative to homemade mustard

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I regularly make my own and i'm sure I'll continue to but I just ran across this recipe for whole pickled mustard seeds this morning and I can't wait to try this as well.

http://food52.com/blog/8331-pickled-m...

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  1. This is quite intriguing, nice find rainey. If you try it I'd love to know how it turns out.

    2 Replies
    1. re: fldhkybnva

      I have! I'm a mustard person so, naturally, I had to whip it right up. I like it. I can see using it as it is and puréeing it will also always be an option but it has that lovely thing of being textural and also of offering another flavor burst when you snap into one of the seeds so I don't see myself doing that.

      I used a really nice vinegar and I recommend it because the flavor of the vinegar is right out front. In fact, while you're stirring the simmering pot, it's gonna clean out your sinuses. ; > Even so, there's sweetness in it too from the honey. In fact, I'd say the sweet/tart thing is nicely balanced (but then I only "measured" my honey visually so who knows if the next batch will be the same...).

      I halved the quantities and still got a nearly full 8oz jar so I recommend doing that too. Half a quart of this stuff could be a little much! ; > I added finely minced onion and I smashed a clove of garlic for the simmer but removed it after the cooking. Next time I think I will try adding some cumin.

      So far I've just spooned up tastes. It think it's going to be great on a burger. I can see it with lamb or pork.