Pickles and preserves
This whole-grain mustard is made by soaking yellow and brown mustard seeds in apple cider vinegar and cold water for 2 days, then blending half of the mixture. The seeds develop their heat as they hydrate, so the liquid must stay cold; heat would stop the reaction. The mustard tastes sharp and mildly spicy at first, then mellows after resting in the refrigerator for 2 days.
Put the mustard seeds in a glass container. Add the apple cider vinegar and cold water, then stir. Cover the container and leave it at room temperature until the seeds absorb nearly all of the liquid.
Once the seeds have swollen and absorbed the liquid, transfer half the mixture to a blender. Add the honey and salt, then blend into a thick cream. Stir it back into the whole seeds; the mustard should retain some texture. If it is too thick, add 1–2 tablespoons of water.
Spoon the mustard into a small jar sterilized in boiling water for 10 minutes. Wipe the rim, seal the jar, and refrigerate it.
Let the seeds swell in the vinegar for 24–48 hours, then let the blended mustard rest in the refrigerator for 2 days; these resting periods are not included in the recipe time. Store refrigerated for up to 2 months. Do not heat the liquid; warm liquid will mute the mustard’s heat.
İlk gün çok keskindi, bir hafta sonra yumuşadı. Beklemek gerekiyormuş. İkinci haftada tadı iyice oturdu ve tohumların dokusu da yumuşayıp ısırıkta patlar hâle geldi, o yüzden acele edip hemen sofraya koymayın.
Tohumların yarısını çekip yarısını bütün bırakmak hardalın dokusunu veriyor. Hepsini çektiğim ilk kavanoz düz bir ezme oldu, tane hardal olmadı.
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