Sometimes it isn't just the tomatoes from the garden that are money saving but the products such as tomato paste, tomato sauce, and salsa can save even more money. A homemade cleaner can not only take that blue window cleaner off the list, but save a trip to the store, eliminate a plastic bottle and sprayer from the recycle bin, save time running to purchase the cleaner, support less toxic air, and maybe give you warm fuzzies.
So, mustard is one of those crazy, overpriced, but easy to make at home recipes. You don't have to be a full time homesteader or set aside half a day to make this one happen. It has a long shelf life after you make it and you can make extra to share.
As you dust off your grill and are thinking about all those summer nights with a burger, try this simple recipe.
- 1 cup whole mustard seeds. A 50/50 mix of brown and yellow mustard seeds is what we like.
- 2/3 cup of water. No chlorine please.
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1/4 cup whey. I usually plan to make this after making yogurt or cheese. You can strain a good organic yogurt using a strainer over a bowl. Eat the solids with fruit for breakfast and use the liquid for this recipe.
- 2 tablespoons sea salt
- 1/4 cup fresh lemon juice
- 4 cloves garlic crushed
Wizz all the ingredients in blender. Place the mixture in a regular mouth canning jar. Now, there are two choices: 1) use a lid and burp the jar each day by removing the lid and replacing the lid or 2) use a #13 drilled rubber stopper and air lock.
Don't have any whey or prefer to not to use the whey? Well, I've had success replacing the whey with apple cider vinegar, so use a 1/2 cup of vinegar. Keep in mind that you might want to adjust the honey but you don't have to.
Ferment in a cool place, out of the sun for 2-3 days or I've fermented as long as two weeks. Check every day or so after 2 days until it's flavor is to your liking.
Repack in clean jars and store in the fridge.