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I love mustard, I love horseradish and I love chilies. So why not put them together. I’m the only one in my house that likes all three so this mustard is for me alone. Yippee!
Lactofermented condiments like mustard make great companions to heavy meats. I love mustard on brats with a bit of sauerkraut. All that probiotic goodness and lactic acid makes digesting that sausage easier.
Mustard is a long ferment that takes patience. It just gets better with time. I don’t even crack my jar open for a taste until it’s about 6 months old.
Spicy Horseradish Mustard
- 1/2 cup organic dark mustard seeds, whole
- 1/2 cup organic yellow mustard seeds, whole
- 1/2 medium onion, sliced thin
- About 2 tbsp fresh horseradish, chopped
- 4 dried chilies
- 2% brine (19 gms of salt per 1 quart of water)
- 1/8 tsp Caldwell’s Vegetable Starter (optional)In a 3/4L Pickl-It jar, layer onions, horseradish, chilies and mustard seeds up to the shoulder of the jar. Pour brine over everything, right up to the rim of the jar. The dried seeds will absorb quite a bit of the brine and will expand to fill the jar. Check throughout the first day to make sure the seeds are still covered by the brine. Add brine as needed. Fill airlock with water, seal jar and set in a dark place for about 5-7 days. Once it no longer produces bubbles (check by tapping the jar), you are ready for the next step.Mustard tastes best after it’s aged for a while. You can eat it right away or age it for better flavor. I like to let mine age at least for 6 months. You can either refrigerate the seeds as is and blend before you are ready to use it or blend it now and store. Strain off some of the brine (save for Honey Mustard Dressing recipe below) so the mustard isn’t too watery. Place strained mustard mixture in a blender and blend until smooth. Add brine if needed to make mixture smooth. Place back in a wire bale jar like a Fido and refrigerate. This should last more than a year if sealed correctly in the fridge.
Honey Mustard Dressing
- 1/4 cup mustard brine (or apple cider vinegar)
- 2 tbsp mustard
- 4 tbsp raw honey
Combine everything in a small jar and whisk or shake. Add more mustard if you desire a thicker dressing. This will keep for over a year in the refrigerated if sealed well.