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Faux Smoked Pulled Pork (Carnitas)
Dinner Mexican

Faux Smoked Pulled Pork (Carnitas)

4.8

Prep
20 min
Cook
372 min
Total
392 min

Instructions

  1. 1 Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.
  2. 2 Rub pork roast liberally with brown sugar mixture.
  3. 3 Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.
  4. 4 Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.
  5. 5 Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

By thebioteacher

Beer Mustard

Beer Mustard

4.7

Prep
15 min
Cook
5 min
Total
21620 min

Instructions

  1. 1 Soak brown and yellow mustard seeds with dark beer in a large bowl; set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
  2. 2 Transfer soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
  3. 3 Sterilize three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.
  4. 4 Pack mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  5. 5 Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on the rings.
  7. 7 Refrigerate the jars of mustard for 2 weeks before using.

By pelicangal

Tangy Mustard

Tangy Mustard

4.9

Prep
15 min
Cook
Total
21615 min

Instructions

  1. 1 Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
  2. 2 Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.

By pelicangal

Champagne-Dill Mustard

Champagne-Dill Mustard

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
  2. 2 Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.

By pelicangal

Salami
Appetizer

Salami

3.3

Prep
10 min
Cook
60 min
Total
1510 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
  2. 2 Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool.
  3. 3 Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

By BEULAH MAE

Homemade Summer Sausage

Homemade Summer Sausage

4.8

Prep
10 min
Cook
60 min
Total
1510 min

Instructions

  1. 1 In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
  3. 3 Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

By Shannon

Microwave Bread and Butter Pickles

Microwave Bread and Butter Pickles

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
  2. 2 Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
  3. 3 Transfer to sterile containers. Seal and chill in the refrigerator until serving.

By Linda

Raghavan's Curry Blend

Raghavan's Curry Blend

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Homemade Salami

Homemade Salami

4.5

Prep
15 min
Cook
90 min
Total
1545 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  3. 3 Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

By A King

Spicy Quick-Pickled Cauliflower

Spicy Quick-Pickled Cauliflower

3.7

Prep
10 min
Cook
10 min
Total
1520 min

Instructions

  1. 1 Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
  2. 2 Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
  3. 3 Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
  4. 4 Place jar in the refrigerator for 24 hours, shaking every 8 hours.

By Soup Loving Nicole

Lemony Pickled Cauliflower

Lemony Pickled Cauliflower

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  2. 2 Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
  3. 3 Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
  4. 4 Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Sandy's Summer Sausage
Appetizer American

Sandy's Summer Sausage

4.3

Prep
15 min
Cook
90 min
Total
2295 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
  4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Venison Cheddar Jalapeño Summer Sausage
Dinner

Venison Cheddar Jalapeño Summer Sausage

4.5

Prep
30 min
Cook
90 min
Total
1560 min

Instructions

  1. 1 Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
  3. 3 Remove foil from sausage logs and place them onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

By Emily Tisdale

Homemade Pickling Spice
Pantry American

Homemade Pickling Spice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
  3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
  4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
  5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Gramps' Venison Summer Sausage
Appetizer American

Gramps' Venison Summer Sausage

4.6

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
  2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
  5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Spring Strawberry Chutney

Spring Strawberry Chutney

1.0

Prep
35 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  2. 2 Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Venison Summer Sausage

Venison Summer Sausage

4.5

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
  2. 2 On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
  3. 3 Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

By BOOKAMY

Sweet Refrigerator Pickles

Sweet Refrigerator Pickles

4.7

Prep
15 min
Cook
10 min
Total
3055 min

Instructions

  1. 1 Mix cucumber slices and salt together in a bowl; let sit for 1 1/2 hours.
  2. 2 Pour cucumbers into a sieve set in the sink. Thoroughly rinse cucumbers under cold running water and drain well.
  3. 3 Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil, then cook and stir until sugar dissolves, about 3 minutes.
  4. 4 Place drained cucumbers into a heat-proof bowl. Add onion, then pour hot vinegar mixture over top. Let stand at room temperature for 1 hour.
  5. 5 Transfer cucumbers and liquid to a container with a tight-fitting lid. Cover and refrigerate for 24 hours before eating.

By globalkitchen

Venison Salami

Venison Salami

4.2

Prep
45 min
Cook
300 min
Total
3285 min

Instructions

  1. 1 Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
  2. 2 On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
  3. 3 On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
  4. 4 Preheat oven to 250 degrees F (120 degrees C).
  5. 5 Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

By Amy Miller

Garam Masala Spice Blend
Indian

Garam Masala Spice Blend

4.7

Prep
15 min
Cook
2 min
Total
17 min

Instructions

  1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
  2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Beetroot Relish
Side Dish

Beetroot Relish

4.2

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
  2. 2 Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

By AUSSIE GIRL

Tri-Mustard Salad
Lunch

Tri-Mustard Salad

4.2

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
  2. 2 Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

By CHRISTYJ

Addictive Spicy Dill Avocado Pickles
Snack

Addictive Spicy Dill Avocado Pickles

5.0

Prep
10 min
Cook
5 min
Total
1470 min

Instructions

  1. 1 Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
  2. 2 Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
  3. 3 Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

By Buckwheat Queen

Jamaican Curry Powder
Pantry Caribbean

Jamaican Curry Powder

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
  2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Red Pepper and Cabbage Pickle
American

Red Pepper and Cabbage Pickle

Prep
45 min
Cook
90 min
Total
615 min

Instructions

  1. 1 Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
  2. 2 Squeeze out liquid from the cabbage; drain.
  3. 3 Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
  4. 4 Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
  6. 6 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By the4taals

Summertime Sweet Pickles
Pantry American

Summertime Sweet Pickles

4.6

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
  4. 4 Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

By LIZ1888

Mrs. Wheelbarrow's Pickled Green Onions
Appetizer European

Mrs. Wheelbarrow's Pickled Green Onions

4.6

Prep
25 min
Cook
25 min
Total
40730 min

Instructions

  1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
  2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
  3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
  4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
  7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow