Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Ashley English posts recipes on Design*Sponge for three homemade mustards: Spicy honey mustard from "Food in Jars"; apple butter mustard from "Jam It, Pickle It, Cure It" and pickled mustard seeds.
I have a mustard-lover in my house. He eats mustard with everything. So I like to make my own, in volume, a quart at a time. It’s so easy, not to mention inexpensive, that there’s really no sense in buying it.
The spicy sweet combination in this is fanstastic and can be easily adjusted to taste. Tastes great with chips, veggies or meats. Can it, freeze it, add a little more oil and you've got a wonderful salad dressing.
It's spicy, sweet and sour - and it's fantastic. Mustard seeds are ground before being mixed with a bunch of other ingredients - one of them being whey. And, like Frankenstien, they come alive... We're loving this mustard.
 (1 of 1).jpg "Homemade Mustard with Balsamic Vinegar")
