In a Pickle
Make This Maple Bay Mustard and Thank Us Later
Pickling mustard seeds in the fridge makes a wonderfully rich condiment that my secret ingredient duos enhance perfectly
Mustard is a truly superlative foodstuff, managing to embody humble diligence as easily as it can seem celebratory and luxurious, depending on whether it’s spread on toast or sitting next to the cranberry sauce and gravy. Either way: necessary. Non-negotiable, even. Making mustard from scratch — essentially, pickling mustard seeds — might seem overzealous when there’s perfectly good stuff at the supermarket, but it’s the work of minutes and tastes glorious: zingy, intense, each vinegar-swollen seed popping with flavor. Your future scrambles, sandwiches, roasts, marinades, sauces, soups, and pastas will be all the better for this mustard. And a small jar of it makes a lovely edible gift.
You’ll notice this recipe uses several ingredients in two different forms. Yellow mustard seeds are milder, whereas the brown ones are more pungent and bitter, and I find the given ratio makes for a well-balanced condiment. I love the flavor of malt vinegar but wanted to cut it with something light and sharp, hence the addition of apple cider vinegar. You could use all ACV if you wish. Finally, I wanted the richer…
