In The Pickled Pantry (Storey, 2012), author Andrea Chesman offers a guide to pickling that features recipes for everything from crisp cucumbers to carrots, rhubarb, cabbage and pineapple. In this excerpt from chapter 5, “Salsas, Relishes and Chutneys,” Chesman shares a homemade mustard recipe that will have you tossing the store-bought variety in the trash.
Homemade Mustard Recipe
makes 3 half-pints
I collected this recipe from Olwen Woodier, author of three cookbooks, including the Apple Cookbook, which won the R.T. French Co. Best Cookbook Tastemaker Award. Ironically, Woodier prefers her own mustard to French’s.
2 ounces mustard seeds (1/2 cup plus 2 tablespoons)
1 cup white wine, or more if needed
1/2 cup wine vinegar, cider vinegar, malt vinegar, or distilled white vinegar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground allspice
1/2 teaspoon pickling or fine sea salt
1. Put the mustard seeds in a small bowl, cover with the wine, vinegar, and water, and let soak overnight.
2. Transfer the seeds and liquid to a blender or food processor. Add the honey, allspice, and salt. Blend until the mixture is thick and smooth. If the mustard is too thick, add more wine, vinegar, or water, 1 tablespoon at a time, until the mixture has a pleasing texture. Give the mixture a final blend and pour into sterilized hot half-pint canning jars. Store in the refrigerator. It will keep at least 6 months.
• During blending, you can add 1 tablespoon of your favorite dried herb (such as tarragon, lemon thyme, or oregano), 1/4–1/2 cup drained green peppercorns, or 1/2 cup fresh basil leaves.
• The vinegar you choose will affect the flavor of the mustard. Mustard made with distilled white vinegar will be quite sharp; malt vinegar and wine vinegar produce a mellower mustard.
• Maple syrup can replace the honey.
Excerpted from The Pickled Pantry © by Andrea Chesman; used with permission from Storey Publishing.
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