Mustard
Each spring I look at the hillsides all over Santa Barbara County blooming yellow with mustard flowers, and I think about making my own mustard condiment. Harvesting the tiny seeds is not easy, but it can be done. Wait until the plants are done flowering and collect the dried seed pods. You will then need to crush them to release the seeds and sift and winnow away the chaff until you are left with just the seeds. But it’s fall now, and if, like me, you’ve missed the opportunity to forage local mustard, you can still buy mustard seeds and make your own mustard condiment. Look for the whole seeds at grocery or specialty food stores: white/yellow (the mildest); brown (spicier); or black (hottest). You can also experiment with variations on the recipe, using different types of vinegar or adding minced garlic or herbs.
Mustard
Ingredients
- ½ cup mustard seeds, yellow, brown or black, or a combination
- Water
- ⅓ cup apple cider vinegar, or wine vinegar
- 2 teaspoons salt
- 3 tablespoons honey, substitute agave nectar or sugar to make it vegan
Instructions
- Place the mustard seeds in a bowl and cover with water. Let soak at room temperature for at least 12 hours. Drain and discard the water. Add the mustard seeds, about half the vinegar, salt and honey to a blender and blend until smooth. Add more vinegar or water if needed to create a spreadable consistency. Transfer to a covered glass jar and refrigerate for at least a day to tame the initial bitterness. It will keep for quite a while if refrigerated.
