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Monday, February 14, 2011

Pickled mustard

We like using  this as hot sauce with a very mustard-y flavor. One spoon or two are enough to spice up a more neutral- tasting dish. The inspiration for this was my dad and the way he pickles vegetables for the winter. The traditional Moldavian way does not use vinegar for pickling but boiling salted water. And my dad always adds a handful of mustard seeds to the cucumbers or tomatoes or watermelon or whatever he's pickling. And those little spheric mustard seeds were my favorite stuff to chew on from the ready jars of pickles.
Someday, I will recreate my dad's pickling recipes (or photograph him making them directly). In the meantime, enjoy this very spicy pickled hot sauce.

Ingredients (for a  250 ml jar):
  • 100 g mustard seeds
  • 100 g brown mustard seeds (Indian)
  • 1 garlic clove
  • 1 lime slice (from the center of the lime)
  • 1 cup boiling water with 2-3 tablespoons of salt
Get the mustard.

Place it the jar:

Shake and mix very well. Peel and slice the garlic clove and add it on top of the mustard:

Pour the boiling salt water on top:

Add the lime slice, carefully fitting it in like a lid (you will notice a perfect match):

Next, place the real lid, seal the jar and keep it someplace cool and dark for the next 10 days (and shake once a day if you remember). After re-opening, it's best if you keep it in the fridge. 

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