I was recently given the opportunity to try Whole Black Mustard Seeds from Jiva Organics for free! woo hoo! I love making homemade sauces, mustards, dressings and stuff. It gives me a chance to put my own spin on my favorite foods, and when I make it myself, I know exactly what’s going into it!
The word “Jiva” means life. At Jiva Organics, we are a small family business driven by care and respect for life – be it people or the environment around us
I immediately looked for recipes online that I could use this with. I also talked to my dad, and found out that he uses whole mustard seeds in his homemade venison summer sausage, so I gave him some to use. I can’t wait to try his next batch of sausage, but until then, here are the recipes I found (or links to them):
Makes 1 cup
Make today, enjoy in 1 to 4 days
1/2 cup cider vinegar
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup beer
2 teaspoons packed light brown sugar
3/4 teaspoon salt
1. Combine vinegar, mustard seeds, and beer in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 2 days.
2. Process soaked mustard seeds with sugar and salt in food processor until coarsely ground and thickened, about 1 minute, scraping down bowl as needed.
3. Transfer mustard to jar with tight-fitting lid and let stand at room temperature until it achieves desired spiciness, 1 to 2 days. Transfer to refrigerator. Mustard can be refrigerated for up to 3 months.
Get out there, buy some mustard seeds (remember, the darker the seed, the spicier the mustard), and start experimenting!
As always, Stay Beautiful & Think Divergently!
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.