The various wild mustard have gone from luscious spicy leaves, to wasabi biting flowers and now over to seeds. But you need to be quick in order to get the seeds ‘green’ (soft) rather than brown and hard.
You can use any variety of mustard, but for this recipe I used black mustard seeds (Brassica nigra). This vibrant black mustard vinegar recipe goes great drizzled over pork or fish, and works wonders added to a vinaigrette dressing.
- 80g green wild mustard seeds
- 200ml cider vinegar
- 1tbsp of olive oil
- Strip the mustard seeds off the plant, then soak in the vinegar for a few hours or over night.
- Then blend the mustard seeds and vinegar mixture until well mixed, then add the olive oil.
- Next sieve the mixture, squeezing out any residue vinegar from the mustard mash using your hands.
- Bottle and keep in the refrigerator until ready to use.