CS-018: Make Your Own Mustard and Soft Pretzels

Today I’m going to teach you how to make mustard – how cool is that?  This week”s show offers a wonderful diversion from mainstream canning.  I will also introduce you to the most awesome recipe I’ve ever found for making your own soft pretzels – That’s no small thing coming from this Philadelphia native where soft pretzels are a cultural and culinary staple.

Whether yellow, spicy brown, Dijon, or whatever, a slathering of mustard has become a favorite for people around the world.  Making it myself is something I’ve wanted to try for the past couple of years.  This year was my first attempt.  I tried three different recipes and learned a lot.  You will too.  Plus, this is a great holiday gift idea!

Got a Minute?.

If you haven’t done it already please take a moment to give me a rating on iTunes (hopefully positive if you think I’ve earned it!).

Thanks for listening and all your wonderful support!

Links to products referenced in today’s podcast —

Bulk Mustard Seed Brown Whole, Certified Organic, 1 lb. package (Amazon affiliate link)

Mr. Coffee grinder to grind your seeds (Amazon affiliate link)

This compost bin is very similar to the one I use and like. (Amazon affiliate link)

Recipes referenced in today’s podcast —

An excellent recipe for Bavarian Soft Pretzels from The Foodie Army Wife

Fresh Preserving’s* Oktoberfest Beer Mustard

Spicy brown mustard, the one I liked the most.  Here’s the ingredients:

1/3 c brown mustard seeds

1/4 c white vinegar

2T water

1T sugar

1/4 t salt

Grind the seeds in a mortar and pestle (takes 3-7 minutes) or a spice grinder.  Mix in the rest of the ingredients. Refrigerate for about a day.  Makes 3/4 cup.

Yellow Mustard recipe (Even two weeks later the vinegar in this one remains overpowering)

*Editorial correction:  In the show I incorrectly referred to the source as the Fresh Preserving Store’s website.  This site is simply Freshpreserving.com but is also run by the Ball Jar people.

Life in the North Woods: Garden Talk / Canning Talk

Night time temps are already below freezing for us in Minnesota and it only gets worse from here for a bit before it gets better.  As for me, I’m on my way to Rome later this month and, hopefully, will be sitting in St Peter’s square as part of the weekly general audience the pope has each week.  How cool is that!   With both of my parents now passed – dad just this past spring – I decided to spend Thanksgiving week in Rome.