Today was just one of those days. Locked the keys in the car etc. etc. There was work and school and soccer and by the time we got to dinner we wanted it FAST. So: Brats (if you are brave enough to make your own, here is a little tutorial) buns, our Ozuké dill,caraway and fennel kraut, some pickled peppers, mustard and done. Dinner was a hit, the probiotics even out the white buns and everybody goes to bed full and happy. You can make your own mustard too- fun and easy (on a day when you don’t have much else going on.)
* 1/4 cup yellow mustard seed
* 2 Tbsp. black or brown mustard seed, heaping
* 1/4 cup dry mustard powder
* 1/2 cup water
* 1 1/2 cups apple cider vinegar
* 1 small onion chopped
* 1 tsp. salt
* 2 garlic gloves, minced or pressed
* 1/4 tsp. ground allspice (optional)
* 1/4 tsp. dried tarragon leaves
* 1/8 tsp. turmeric
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like –this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.