Black Mustard Vinegar

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.

Ingredients

  • 80g green wild mustard seeds
  • 200ml cider vinegar
  • 1tbsp of olive oil

Suggested Instructions

  1. Strip the mustard seeds off the plant, then soak in the vinegar for a few hours or over night.
  2. Then blend the mustard seeds and vinegar mixture until well mixed, then add the olive oil.
  3. Next sieve the mixture, squeezing out any residue vinegar from the mustard mash using your hands.
  4. Bottle and keep in the refrigerator until ready to use.

Makes: 250ml

My Latest Print Book is Now Available on Amazon

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Leave a comment