Greetings to all!
Since the Labor Day Holiday is coming upon us in the United States, I thought it would be a good time to post a recipe we use to make our own mustard.
I normally don't post recipes due to my limited computer time, and as we connect to the web via dial up, making posting a bit time consuming. I also am not certain that readers would find what we eat very appealing. However, I thought I'd share this, as there just may be someone who may be interested.
If you are used to eating packaged prepared foods, this won't taste good. ~grin~
Yet, if your the adventurous type, give it a try. I also encourage you, when making anything from scratch, 'make it to your liking'. Example in this recipe, add more or less of honey and spices in this recipe.
I must give Warning, this mustard is spicy HOT!! The 'hotness' seems to mellow a bit after about two weeks. However, we have used this mustard after 48 hours of it being made. We have found it a wonderful ingredient to our potato salad, as it gives the salad a bit of a 'kick', just how we like it! An added benefit, the ingredients used, are all very healthy for you. I recommend using as many organic ingredients you can find. Your body will be grateful for the nourishment.
A Farmstead Pilgrimage's... "Spicy HOT Mustard"
1/2 Cup Yellow Mustard Seeds
3/4 Cup ACV (Apple Cider Vinegar)
1/3 Cup Filtered Water
2 tsp. Raw Honey
1/2 tsp. Turmeric
1/2 tsp. Paprika
1/2 tsp. Garlic Granules
3/4 tsp. Salt
In a pint canning jar, soak mustard seeds in vinegar and water for 2 days, making sure seeds are covered by liquid.
Scoop into a glass canning jar, store in refrigerator, and allow flavors to mingle and begin to mellow.