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 two 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 red mustard (Brassica juncea) seeds in a small glass or plastic container with a non-metal lid.
Keep covered with apple cider vinegar. Add more as needed.
Approx. proportions: 50% seeds & 50% vinegar
Allow seeds to soften 12 hours or more.

Add:
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 in blender, food processor or spice (coffee) grinder* until creamy and thick. If too think, 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 coffee grinder was best with a small batch of seeds.