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I just copied this from the post aboot the Green Onion Sausage. It was kind of tacked onto the end, so I copied and pasted it here. Thought some of you might enjoy it.
Ok, I read about pickled mustard seeds somewhere or another, don't exactly remember where. I have been experimenting with making me own mustard for aboot 2 years now. Mostly unsuccessfully. Point is I had a large quantity of yellow and brown mustard seeds on hand, so when I read this I had a go at it. Real simple really. I doubled the recipe I found and of course, I modified it. Here it is:
3/4 cup Yellow Mustard seeds
3/4 cup Brown Mustard seeds
1 cup Sherry Vinegar
1 cup Apple Cider Vinegar
2/3 cup sugar
1/4 tsp Chimayo Chile
1 tsp Kosher salt
place mustard seeds in a glass bowl. Place all other ingredients in an acid resistant pan (stainless or glass) and bring to a boil until salt and sugar are completely disolved. Pour liquid over mustard seeds and allow to stand for about 4 hours. Place into covered glass or plastic container and refrigerate. The longer it sits the more of the liquid the seeds will absorb. If they get too dry add some mild vinegar such as rice vinegar or white or red wine vinegar.
Use anywhere you would use mustard. It's very interesting. You get a very pleasing pop and then that spicy mustard flavor is released. I think it would be killer in salads, but I haven't tried it yet.
If you google it you will come up with lots of recipes to launch from. I think it originated from Chef David Chang of Momofuku restaurants.
**Just got to thinking, I think malt vinegar would work very well here.
And here's a pitchur:
Ok, I read about pickled mustard seeds somewhere or another, don't exactly remember where. I have been experimenting with making me own mustard for aboot 2 years now. Mostly unsuccessfully. Point is I had a large quantity of yellow and brown mustard seeds on hand, so when I read this I had a go at it. Real simple really. I doubled the recipe I found and of course, I modified it. Here it is:
3/4 cup Yellow Mustard seeds
3/4 cup Brown Mustard seeds
1 cup Sherry Vinegar
1 cup Apple Cider Vinegar
2/3 cup sugar
1/4 tsp Chimayo Chile
1 tsp Kosher salt
place mustard seeds in a glass bowl. Place all other ingredients in an acid resistant pan (stainless or glass) and bring to a boil until salt and sugar are completely disolved. Pour liquid over mustard seeds and allow to stand for about 4 hours. Place into covered glass or plastic container and refrigerate. The longer it sits the more of the liquid the seeds will absorb. If they get too dry add some mild vinegar such as rice vinegar or white or red wine vinegar.
Use anywhere you would use mustard. It's very interesting. You get a very pleasing pop and then that spicy mustard flavor is released. I think it would be killer in salads, but I haven't tried it yet.
If you google it you will come up with lots of recipes to launch from. I think it originated from Chef David Chang of Momofuku restaurants.
**Just got to thinking, I think malt vinegar would work very well here.
And here's a pitchur:
Cheers for that recipe!
I can look at some of the Mexican stores, but not getting my hopes up. 
I don't LOVE mustard. Mustard has it's place. Have 3 or 4 different ones in the fridge now. One makes a sandwich OK, the other makes it awesome. Depends on the ingredients of the sandwich.
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