What you'll need:
2 teaspoons light brown sugar
- 1 teaspoon canning salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 Tablespoon pickling spice
- 2 teaspoons sugar
- 1/2 cup water
- 3/4 cup cider vinegar
- 3/4 cup mustard seed
In a spice grinder, grind mustard seed and picking spice 1 to 1 1/2 minutes, stopping and shaking every 30 seconds. Pour into medium glass bowl and add the rest of the dry ingredients.
Whisk in vinegar and water until well mixed. Microwave on high heat for one minute. Immediately pour into blender and blend on low for 1-2 minutes with the lid off. I know, it sounds like it could make a mess, but this really doesn't make a whole lot of mustard and you need to let the steam escape so you don't end up with mustard soup! If it's still too thin, microwave for another 30 seconds and blend again. Alton's recipe says to use an immersion blender, but I tried that and still ended up with soup. Round 2, I used the blender and it came out perfect. Pour into glass jar and store in the refrigerator for up to a month.
I'll warn you now-this mustard is not meant to stay in the background. This mustard screams a tangy, bright flavor that's sure to bring a whole new dimension to any plain hot dog (or whatever you like mustard on)!
Now it's time to link up all of your creations!
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