Pomegranate Mustard- Putting Up with Erin Pomegranate Mustard- Putting Up with Erin

Mustard frustration? You know those times when your only objective in life is to enjoy a corn-dog with a little bit of yellow mustard? Those times when you forget to shake the bottle, proceed to apply said mustard, only to get mustard separated water all over everything, leaving you with nothing more than a soggy pungent smelling hot dog…? Luckily making your own whole grain mustard not only helps avoid this awful situation, but also provides you with a damn good homemade condiment and saves money to boot. Another awesome thing about whole grain mustard is it’s antimicrobial properties. The hyper antimicrobial properties of mustard seeds are so strong that apparently when added to meats they can prevent growth of things like E. coli bacteria (woah!?!). The compound responsible for this is called allyl isothiocyanate. Unfortunately, and most likely due to pasteurization, the store bought prepared mustard typically found in the United States does not contain allyl isothiocyanate.

Last week while deciding what to make for the August food swap, I was thinking,”what can I make that is not only easy and good, but that I can make a ton of at once?” I came across this pomegranate vinegar at Trader Joes and figured I’d give pomegranate mustard a go. Until this point, I had only made beer/cider based mustards. Fortunately the result was a sweet, amazing, light purple whole grain mustard.

Pomegranate Mustard- Putting Up with Erin Pomegranate Mustard- Putting Up with Erin

Pomegranate Mustard

Yield: 12 four oz jars

Ingredients

  • 1-1/2 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1 cup ACV
  • 1 cup pomegranate vinegar
  • 5 Tbsp raw sugar
  • 1-1/2 cup water
  • 2 tsp salt

Instructions

  1. In a medium-size bowl combine mustard seeds and both vinegars. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
  2. Add soaked mustard seeds to a food processor/ blender/or process with an immersion blender until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquify).
  3. Add mustard mixture to a medium-size, non-reactive pot. Add the sugar, salt, and water. Bring to a boil, simmer over medium heat for 15 minutes.
  4. Pour mustard into hot prepared jars, wipe rims, apply lids, and rings (finger tight), then process in a covered hot-water bath for 10 minutes. Turn of heat, let set for an additional 5 minutes.
  5. Remove jars from canner and let cool on a folded towel for 12 hours.

2 responses to Pomegranate Mustard

  1. I too drink the TJ’s kool-aid 😉 What a cool idea!

    Where do you suggest buying mustard seeds? I’m thinking McCormick’s from the grocery store is pretty expensive. Penzey’s? Ethnic grocery store?

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