My quest to produce more of what I eat has helped me discover some fun and tasty ways to prepare the vegetables in my garden. One year I left the mustard greens to flower. Mustard greens will do that once the temperatures heat up. I like the display of tiny yellow flowers on wispy stems. What I hadn't considered was what to do with all the seeds produced by the flowers. Then I decided to try my hand at making mustard.
It's a pretty simple process and the flavor is outstanding. If you don't have mustard greens growing in your garden, you can purchase seeds in the spice section at the grocery store. Below you will find a basic recipe, but I encourage you to seek out others. As is often the case, when you make your own mustard the flavor options are endless!
Soak the mustard seeds in the beer overnight.
Combine the beer and mustard seeds with the vinegar, turmeric and sugar in a food processor. Blend until smooth. Some seeds will remain. Add a little water if it needs to be thinned.
Scoop the mustard into a sterile jar with a lid.
At this point it's not going to smell like anything you'd want to put on a sandwich and you are right. It needs to maturate before it tastes good. Place the jar in the refrigerator and allow the flavors to meld and mellow for about a week.
Homemade mustard will keep for about one month in the refrigerator.
If you want to grow your own mustard seeds, the plants should be put out in early spring. Brassica nigra will produce brown mustard seeds and yellow mustard seeds come from Brassica hirta (Sinapis alba).
Time to prepare: 15 minutes.
This recipe is vegetarian.