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Wild garlic mustard

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Ingredients for 1 servings:

  • 200 g mustard seeds, yellow
  • 300 ml vinegar (pear vinegar)
  • 3 tbsp sugar
  • 1 tsp salt
  • 100 g wild garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

First, coarsely grind the mustard. Wash the wild garlic thoroughly, spin dry, and finely chop. Mix the ground mustard with vinegar, sugar, and salt, then stir in the wild garlic. It will initially be a fairly thin paste. Since the mustard will still swell, this is fine. If the mustard becomes too thick, you can add a little more water. Leave uncovered overnight; oxidation and fermentation will develop the pungency. The next day, fill the mustard into twist-off jars and seal them. The mustard now needs to rest for at least two weeks until it reaches its full maturity.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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