DIY Hot mustard . . .

a success! Yummy!!!

This mustard was made from red mustard seed (Brassica juncea). The original seeds came in a hot mesclun salad mix packet and has self seeded the last four years.

It will make a wonderful gift put in a small preserving jar with a plastic lid and a personalized label with the ingredients listed.



Hot Mustard
Put 1/2 cup red mustard (Brassica juncea) seeds in a small glass or plastic container with a non-metal lid.
Add 3 tablespoons dry white wine
Add 2/3 cup organic apple cider vinegar
1 teaspoon salt

Stir each day.
Keep seeds covered with apple cider vinegar.
Add more vinegar as needed.
Allow seeds to soften 2 - 3 days

Add, if you like:
1 tsp. honey/per 1/2 c. of seeds plus vinegar
½ tsp. sea salt/per 1/2 c. of seeds plus vinegar
You can add other seasonings but . . .they are not needed!

Grind mixture in blender, food processor or spice (coffee) grinder* until creamy and thick. If too thick, add a bit more vinegar. Put in jar with plastic lid or protect a metal lid with plastic wrap. Keep in refrigerator.

*I found my small spice grinder was best with a small batch of seeds.