Last year I fell in love with the traditional winter immunity tonic called Fire Cider. (To make this spicy formula, take fresh horseradish root, garlic, ginger, onion, hot peppers, maybe a lemon or an orange, rosemary or thyme, turmeric root, and grate all ingredients well. Toss into a jar and cover completely with apple cider vinegar. Allow to infuse for 1 month in a cool dark cabinet and then strain by squeezing through cheesecloth before adding honey to taste.) So very much in love, that this year I made a whole gallon all for myself. As it turns out, that’s a lot! I was going to make my Brandied Honey Mustard recipe for holiday gifts when an idea bulb flashed on the jars and jars of deliciously spicy infused vinegar hanging out in my closet…
Why not soak the mustard seeds in Fire Cider?!
Making mustard is so easy that it’s almost a shame not to. It takes hardly any effort and allows plenty of creative space to innovate flavor combinations. After all, who doesn’t love a sandwich smeared with the yellow stuff, hot pretzels dipped in its sweet aromatic goodness, or a charcuterie plate paired with a dollop of the spicy condiment? Well, if you’re ready to go for it, start here:
fire cider honey mustard
5 tablespoons organic yellow mustard seeds
3 tablespoons organic brown mustard seeds
3 tablespoons whiskey
2/3 cup fire cider (or apple cider vinegar)
1/2 cup local honey (I used Coriander honey)
1.5 teaspoons fine sea salt
Combine both yellow and brown mustard seeds, 1/3 cup water, whiskey, and fire cider in a jar and stir well to completely submerge the seeds. Cover and allow to soak at room temperature for 3 to 5 days. I like to swirl the jar around a little each day to observe the expanding seeds. After a few days, the seeds will swell and meet the liquid level. Pour the mixture into a blender, add honey and salt, and blend until smooth. Store in a sealed jar and refrigerate. I recommend using a plastic lid or using some kind of barrier to keep the vinegar from corroding the metal, like natural parchment paper. For less sweet mustard, cut the honey by half. Use on everything!