I have been reading a lot of blogs about all sorts of things lately. New canning recipes and all natural beauty products mostly.
If you follow me on Twitter (@HFVinegar), or FaceBook, or have previously read this blog you’ll know that I have already made my own mustard. Since it was so easy to do I decided to make more and use up a bit more of my mustard seeds. This time it was garlic red wine mustard. Recipe below.
It’s a beautiful pink color from the red wine and the red wine vinegar. It smells divine and I can’t wait for it to mellow enough to eat. You see you have to let your mustard sit in the fridge for a bit after you blend it to let the flavors meld and mellow before you go sticking your butter knife in. Not sure if I told you that last time and I’m too lazy to go check.
I also made a batch of pickled red onions last night. They’re sitting on the counter fresh out of the canner waiting to ping. That has got to be the most satisfying sound on the face of the earth. When your freshly processed items pop signaling that you have properly processed them. As I’m writing this sentence I just heard one go.
The onions are another beautiful pink. Since they’re red onions a bit of the quercetin, yes I Googled what makes red onions red, that is in the skin leaches out into the pickling brine. Over time it will soak back into the onions making them pink. I’m sure they will be very yummy in a few weeks when they have matured enough for the flavors to all meld.
And from the beauty blogs I’ve been reading I made lotion bars. Very easy to make and they make your skin so soft and yummy. Since I used cocoa butter as one of the ingredients I added peppermint e.o. (essential oil) as my scent. Oh they smell just like mint chip ice cream. Using them makes me crave it. So I went and bought some and have already eaten about half of it.
Shut up! I’m an adult I can eat two bowls of ice cream in one sitting if I want to! I drink DIET Dr. Pepper. That makes up for it.
Any who, here are the recipes.
Garlic Red Wine Mustard
- 3 Tbsp Yellow Mustard Seeds
- 3 Tbsp Brown Mustard Seeds
- 2 cloves garlic
- 1/3 cup red wine vinegar
- 1/3 cup red wine
- 1 tsp salt
- Put everything in a jar, at least a pint jar it will come close to the top.
- Put a lid on it and ignore it in the fridge for at least 24 hours, or do what I do and leave it on the counter for 12. But whatever you do don’t mess with it. Okay you can mess with it a little bit like stir it up to dissolve the salt that you didn’t see just made a lump in the bottom of the jar.
- The next day blend. This is the part where you get to decide how smooth you want your mustard to be. It’s up to you for a little more chunky blend less. For smoother blend more.
- Put it back in the jar and put it in the fridge for another 24 hours before you eat it. I know this will be hard but you have to let it sit or it won’t taste as good.
Pickled Red Onions (recipe stolen and posted without permission from Food in Jars)
- 3 lbs red onions
- 2 cups apple cider vinegar
- 1/2 cup water
- 3/4 cup sugar
- 1 Tbsp pickling salt
- 2 tsp yellow mustard seeds
- 1 tsp celery seed
- 1/2 tsp red chili flakes
- Slice the onions thinly, a mandolin really helps here, and boil them for 4 min in a large non reactive pan. After they have cooked for 4 min drain them and let them stay in the colander while you combine the ingredients for the brine.
- In the same non reactive pan you used to cook the onions combine the rest of the ingredients, the brine. When the sugar and salt have dissolved add back in the onions and stir to combine. Remove from the heat.
- Fill your prepared jars, I’m going to assume you know how to do that, leaving a 1/2 inch head space.
- Make sure to “burp” your jars and top off any that are too low.
- Wipe rims and apply rings fingertip tight
- Process for 10 min at sea level. Do not forget to adjust for altitude if you live above 1,000 feet.
- Remove from water bath and allow to cool then remove rings and store somewhere dark and cool for at least 48 hours before you crack them open.
- Enjoy your yummy pickled red onions.
Mint Chip Lotion Bars
- 3 oz cocoa butter
- 3 oz beeswax
- 3 oz grape seed oil
- 6 vitamin E capsules
- 15 to 20 drops peppermint essential oil
- In a double boiler, which you can easily make with 2 pans, melt the cocoa butter, beeswax, grape seed oil, and contents of the vitamin E capsules (not the whole gel cap, poke a whole with a pin and squeeze out the contents then throw the outside gel cap away).
- When these are all melted and thoroughly combined add in your essential oil.
- Pour into silicon molds and let set until hardened.
- Slather all over your winter dry skin and revel in the softness that is you. Also don’t lick yourself.
The only downside so far for the lotion bars is portability. I need to figure out a way to take it to work with me because my hands get soo dry there playing with card board all night. I’m sure if I try real hard I’ll figure out a way. Any ideas anyone? If you give me a good idea and it works I’ll even send you one of My Mint Chip Lotion bars. But it does have to be an idea that works and you have to be the first one to comment with that idea.
Edit: I forgot to give you a deadline. In order to win, your comment must be posted no later than 11:59 MT on Sunday March 18, 2012. That gives you more than a week to figure out how to do this and post your comment.