Wednesday, November 20, 2013

Homemade Grainy Mustard Two Ways

The more I try to simplify life, the more interested I become in simple foods. Foods with only a few ingredients. Meals that taste like what they are, not salt or sugar, transfats or MSG. The more I read the labels on food that comes in a box or a plastic container, the more motivated I become to make my own.

Mustard is super easy. Pick up some mustard seeds at the market or order them from amazon. You need a food processor if you like a uniform consistency, or a lot of elbow grease and a mortar and pestle (affiliate link).

With inspiration from Salt Sugar Smoke (affiliate link) and Kris at Attainable Sustainable, I created two different homemade mustards, one with honey and one without... and we love them!

Homemade Grainy Mustard Two Ways
makes about 1 cup total
keeps in the refrigerator for several weeks

2/3 cup mustard seeds
2/3 cup raw apple cider vinegar
1 tsp turmeric
2-3 garlic cloves
1 tsp raw honey

 In a medium bowl, combine the mustard seeds and the apple cider vinegar. Cover and let sit overnight.

The next day, put the mustard seeds in a mortar (or food processor). They will have absorbed most of the apple cider vinegar. Add the turmeric and garlic and pound (or process) until it reaches the desired consistency. Add a bit more vinegar or water if it seems dry. Scoop out half the mustard and place in a sterilized half-pint jar

To the mustard still remaining in the mortar, add 1 tsp raw honey, and pound with the pestle until it is uniform. Taste and add more honey if you like. Spoon the honey mustard into a sterilized half-pint jar. Label them both. They will keep in the refrigerator for several weeks.

Both these mustards are delicious with sausages and Cran-Apple Kraut.

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