Type what you have

Ingredients

• ✓ mustard seed
• white wine
• water
• white wine vinegar
• onion
• garlic
• mustard
• garlic powder
• salt
• canning jar
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
5. 5 Purée mustard mixture to desired consistency using a stick blender.
6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ mustard seed
• allspice berry
• coriander seed
• red pepper flakes
• ginger
• bay leaf
• cinnamon stick
• clove

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

Ingredients

• ✓ mustard seed
• coriander seed
• cumin seed
• anise seed
• fenugreek seed
• allspice berry
• turmeric

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

Ingredients

• ✓ mustard seed
• apple cider vinegar
• sugar
• salt
• turmeric
• cucumber
• sweet onion

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

Ingredients

• ✓ mustard seed
• white vinegar
• sugar
• salt
• onion
• turmeric
• celery seed
• cucumber

Instructions

1. 1 Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
2. 2 Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
3. 3 Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.

By IRENERUSSELL

Ingredients

• ✓ mustard seed
• apple cider vinegar
• apple cider
• brown sugar
• dijon mustard
• tomato paste
• salt
• black pepper
• pork neck bone

Instructions

1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Ingredients

• ✓ mustard seed
• cucumber
• onion
• red bell pepper
• green bell pepper
• pickling salt
• cider vinegar
• celery seed
• sugar

Instructions

1. 1 Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.
4. 4 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By cindymartin21502

Ingredients

• ✓ mustard seed
• zucchini
• onion
• salt
• white sugar
• apple cider vinegar
• celery seed
• turmeric
• yellow mustard

Instructions

1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 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 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Ingredients

• ✓ mustard seed
• water
• pickling salt
• white vinegar
• dill weed
• pickling spice
• red chile pepper
• garlic
• alum
• green bean

Instructions

1. 1 Gather all ingredients.
2. 2 Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
3. 3 Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.
4. 4 Place the following in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
5. 5 Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.
6. 6 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 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark place for at least 1 week before eating.

By RIIHI

Ingredients

• ✓ mustard seed
• cucumber
• onion
• green bell pepper
• red bell pepper
• salt
• ice cube
• white sugar
• white vinegar
• celery seed

Instructions

1. 1 Combine cucumbers, onions, bell peppers, and salt in a large container; cover with ice cubes. Set aside at room temperature for 3 hours. Drain brine; squeeze out excess moisture.
2. 2 Combine sugar, vinegar, mustard seeds, and celery seeds in a large saucepan; bring to a boil and cook for 3 minutes. Pour over cucumber mixture. Cool, about 30 minutes.
3. 3 Divide cucumber mixture among jars, cover with lids, and store in the refrigerator.

By Jamie Lowe

Ingredients

• ✓ mustard seed
• green tomato
• onion
• red bell pepper
• green bell pepper
• cheesecloth
• white sugar
• cider vinegar
• celery seed
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Working in batches, coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and place in the sink or a large bowl. Pour in tomato mixture to drain for 1 hour.
3. 3 Combine drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large, non-aluminum stockpot over high heat; bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 minutes.
4. 4 Sterilize enough jars and lids to hold relish (twelve 1-pint jars or six 1-quart jars). Pack relish into the sterilized jars, ensuring no spaces or air pockets. Fill the jars to the top; screw on the lids.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water until the tops of the jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
6. 6 Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Relish can be stored in a cool dark place for up to a year.

By Linda McDaniel

Ingredients

• ✓ mustard seed
• white vinegar
• olive oil
• carrot
• jalapeno pepper
• garlic
• black peppercorn
• coriander
• salt
• thyme

Instructions

1. 1 Bring white vinegar and olive oil to a boil in a large pot over medium heat; add carrots. Reduce heat to low; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.
2. 2 Divide jalapeño mixture between 2 jars, making sure mixture is fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.

By Kate Przybylo

Ingredients

• ✓ mustard seed
• water
• salt
• cucumber
• ice cube
• white sugar
• water
• apple cider vinegar
• turmeric
• celery seed

Instructions

1. 1 Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.
2. 2 Drain salt water; rinse and drain cucumber slices twice.
3. 3 Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
4. 4 Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into 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.
5. 5 Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.

By droseboom

Ingredients

• ✓ mustard seed
• corn
• tomato
• green bell pepper
• red bell pepper
• onion
• cucumber
• apple cider vinegar
• sugar
• salt
• celery seed

Instructions

1. 1 Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.
2. 2 Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.
3. 3 Combine apple cider vinegar, sugar, salt, celery seed, and mustard seed in a medium bowl; pour over vegetable mixture in the saucepan. Bring to a boil; reduce heat and simmer for 1 hour.
4. 4 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly. Refrigerate until serving.

By Paula

Ingredients

• ✓ mustard seed
• green bell pepper
• green tomato
• onion
• cabbage
• salt
• sugar
• white vinegar
• water
• turmeric
• celery seed

Instructions

1. 1 Place bell peppers, tomatoes, onions, and cabbage in the bowl of a food processor; pulse until finely minced. Drain; transfer mixture to a large bowl. Sprinkle with salt, cover, and let stand 8 hours to overnight. Transfer mixture to a colander; rinse and drain. Return mixture to the bowl.
2. 2 Inspect ten 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Meanwhile, combine sugar, white vinegar, water, mustard seeds, turmeric, and celery seeds in a separate bowl; pour over vegetable mixture and stir to combine.
4. 4 Transfer mixture to a large pot; bring to a boil over high heat. Boil 5 to 10 minutes. Transfer to sterilized jars; cool then cover. Store in the refrigerator.

By Gloria

Ingredients

• ✓ mustard seed
• asparagus
• salt
• water
• white vinegar
• sugar
• onion
• dill seed
• salt
• dill
• chili pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
3. 3 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
4. 4 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
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 10 minutes.
6. 6 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
7. 7 Enjoy!

By Behr

Ingredients

• ✓ mustard seed
• peach
• brown sugar
• apple cider vinegar
• raisin
• preserved ginger
• onion
• garlic
• chili powder
• curry powder
• pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Ingredients

• ✓ mustard seed
• red bell pepper
• green bell pepper
• yellow bell pepper
• onion
• kosher salt
• cabbage
• salt
• white sugar
• apple cider vinegar
• turmeric
• celery seed

Instructions

1. 1 Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
2. 2 Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
3. 3 Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
4. 4 Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
5. 5 Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
6. 6 Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
7. 7 Place a rack in the bottom of a canning 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
8. 8 Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.

By ROSEMC91

Ingredients

• ✓ mustard seed
• canning jar
• lid
• ring
• apple cider vinegar
• sugar
• salt
• basil
• green tomato
• red bell pepper
• red onion
• apple

Instructions

1. 1 Inspect eight 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until piccalilli is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine vinegar, sugar, salt, mustard seeds, and basil in a large pot; bring to a boil. Reduce heat; simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables softened and flavors blended, 15 to 20 minutes.
3. 3 Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove the jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Dave Hagan

Ingredients

• ✓ mustard seed
• yellow squash
• onion
• red bell pepper
• green bell pepper
• salt
• sugar
• vinegar
• celery seed
• canning jar
• lid
• ring

Instructions

1. 1 Place squash, onion, and bell peppers in a large bowl; sprinkle with salt and toss to coat. Set aside to drain for 1 hour. Discard liquid.
2. 2 Place sugar, vinegar, celery seeds, and mustard seeds in a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.
3. 3 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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 10 minutes, or the time recommended for your location.
6. 6 Remove the jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By mbrancherwife

Ingredients

• ✓ mustard seed
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• garlic
• black peppercorn
• coriander seed
• dill seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ mustard seed
• apple
• pear
• cider vinegar
• white sugar
• cherry
• yellow onion
• lemon
• salt
• cinnamon
• ginger
• allspice
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat; bring to a boil. 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. Stir every minute or so toward the end of cooking to prevent scorching.
3. 3 Pack chutney into hot, sterilized jars using a wide-mouth funnel, filling to within ½ inch of tops. Run a clean wooden chopstick around insides of jars to remove any air bubbles; add more chutney if necessary to bring level to ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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 10 minutes. Turn off heat, uncover pot, and let jars stand in cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Transfer jars from stockpot to a folded kitchen towel or wooden cutting board to cool and let rest, several inches apart to cool completely. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable for at least 1 year.

By Marisa McClellan

Ingredients

• ✓ mustard seed
• cucumber
• onion
• pickling salt
• garlic
• ice
• white sugar
• cider vinegar
• turmeric
• celery seed
• canning jar
• lid
• ring

Instructions

1. 1 Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
2. 2 Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
3. 3 Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 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.
5. 5 Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once 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). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

By Matt Henchen

Ingredients

• ✓ mustard seed
• pickling cucumber
• yellow onion
• jalapeno pepper
• salt
• white vinegar
• white sugar
• water
• garlic
• celery seed
• black peppercorn
• turmeric
• clove

Instructions

1. 1 Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
2. 2 Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ mustard seed
• oil
• cumin seed
• coriander seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• salt
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ mustard seed
• green tomato
• onion
• salt
• black peppercorn
• clove
• allspice berry
• celery seed
• mustard
• white vinegar
• brown sugar
• red bell pepper
• lemon
• red bell pepper

Instructions

1. 1 Combine green tomatoes and onions in a large ceramic bowl or crock; sprinkle with salt. Refrigerate for 8 hours to overnight.
2. 2 Pour cold water over tomatoes and onions; set aside for 1 hour.
3. 3 Meanwhile, place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
4. 4 Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickle mixture is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Drain tomatoes and onions.
6. 6 Stir vinegar and brown sugar together in a large pot until well combined; add tomatoes, onions, 2 minced red bell peppers, lemon slices, and spice-filled cheesecloth sachet. Bring to a low boil over low heat; simmer for 30 minutes, checking frequently, you may need to pull the pot off the heat occasionally to prevent scorching. Discard spice sachet.
7. 7 Pack hot pickle mixture into hot, sterilized jars, filling to within ½ inch of tops. Arrange thin strips of 1 red bell pepper vertically along sides of jars. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
8. 8 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.
9. 9 Remove jars from the stockpot and cool completely, several inches apart. Press centers of lids with a finger to ensure lids do not move up or down. Refrigerate any jars that haven't sealed completely. Remove rings for storage and store the sealed jars in a cool, dark place.

By Allrecipes Member

Ingredients

• ✓ mustard seed
• coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• lime juice
• peanut butter
• salt
• cumin
• peanut oil
• curry leaf

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland

Ingredients

• ✓ mustard seed
• green tomato
• tomato
• cabbage
• onion
• cucumber
• green bell pepper
• red bell pepper
• salt
• vinegar
• brown sugar
• celery seed
• cinnamon
• garlic
• ginger
• clove

Instructions

1. 1 Combine green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper in a large bowl: add salt until well mixed. Let stand in a cool place for 12 to 14 hours. Drain and rinse thoroughly.
2. 2 Inspect 8 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine vinegar, brown sugar, celery seed, cinnamon, garlic, mustard seed, ginger, and cloves in a large pot. Bring to a boil, stirring to dissolve sugar. Reduce heat to low, and simmer for 10 minutes. Add vegetables: cook for 30 minutes more.
4. 4 Bring vegetables to a boil. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Top with lids and screw rings on tightly.
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 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By TAZZIEBP

Ingredients

• ✓ mustard seed
• tomato puree
• water
• heavy cream
• ginger root
• cayenne pepper
• lemon juice
• cumin
• salt
• black pepper
• white sugar
• vegetable oil
• garlic
• shrimp
• salt
• black pepper

Instructions

1. 1 Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
2. 2 Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
3. 3 Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.

By MARBALET

Ingredients

• ✓ mustard seed
• ✓ mustard seed
• dark beer
• garlic
• apple cider vinegar
• brown sugar
• salt
• black pepper

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