July 31, 2014

This recipe is simple yet full of possibilities for getting creative. You can vary the color of the mustard seeds to impart different tastes, and you can vary the grind to create different textures. You can change the proportion of vinegar to water and add different seasonings for a wide variety of flavors. This basic version has an initial spicy bite.

Ingredients/Additional Materials:

·        Food processor or blender

·        Measuring spoons and cups

·        Rubber scrapers

·        Storage containers and lids

·        1/3  cup mustard seeds (brown or yellow)

·        1/4 cup white vinegar

·        2 Tbsp water

·        3/4 Tbsp sugar

·        1/4 Tsp salt

·        Spice grinder or coffee grinder

Preparation:

Prepare your seeds according to the finished texture you want. For smoother mustard, grind the raw seeds in a spice grinder (for a rough grind) or coffee grinder (for a fine powder). Raw seeds are chewy, so toast them before grinding to make them more brittle and easier to grind. For coarser mustard, keep the seeds intact but soften them by soaking them overnight in vinegar and water. Combine the prepared seeds with the remaining ingredients in a bowl or a food processor. Refrigerate for twenty-four hours, stirring occasionally (the mixture will thicken).

Store the mustard in a jar or a small lidded crock in the refrigerator. It will keep for at least two weeks.

This article was excerpted with permission from the book Urban Farm Projects: Making the Most of Your Money, Space, and Stuff, copyright 2014, I-5 Publishing, LLC. For more budget-friendly and environmentally conscience projects and recipes, pick up a copy today!


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