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Mustard Seed

Glass Spice Jar-3 oz        $3.09 Plastic Shaker Jar-6 oz     $4.49 Pint Container-12  oz   $5.79 1 Pound Bulk Bag   $4.39 Quart Container-26 oz        $9.99 3 Quart Container-78 oz $25.39

Bulk Quantity   5 Pounds-$19.75 15 Pounds-$55.89 25 Pounds-$87.79 Description:  Whole, yellow Canadian mustard seeds. Usage: Used in pickling or dishes such as sauerkraut and cabbage. It can also add flavor to meats, sauces, and dressings. Recipes for Mustard Seed

Mustard Seed Recipes    

Marinated Slaw
1 head cabbage, shredded
1 green pepper, diced
1 onion, finely chopped
1 stalk celery, diced
1 1/2 cups white vinegar
2 cups sugar
3/4 teaspoon Spice Barn Mustard Seeds
1/2 teaspoon salt
1/4 teaspoon Spice Barn Turmeric

Combine first 4 ingredients in a large bowl; blend well.  Combine vinegar with remaining ingredients and bring to a boil.  Boil 1 minute; pour over vegetables.  Cover and chill 8 hours.  Serve with a slotted spoon.

Broccoli Slaw
1 cup sugar
1/2 cup cider vinegar
1/4 cup water
1/2 teaspoon Spice Barn Mustard Seeds
1/2 teaspoon Spice Barn Celery Seeds
1 package broccoli slaw mix

Bring first 5 ingredients to a boil; stirring constantly.  Remove from heat and combine with broccoli slaw mix.  Cover and chill 4 hours.  Drain and serve. 

Corn Relish
20 ears of corn
1 1/2 cups sugar
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup onions, chopped
1 cup celery, chopped
1 tablespoon salt
2 1/2 tablespoons Spice Barn Mustard Seed
1 teaspoon Spice Barn Celery Seed
1/2 teaspoon Spice Barn Turmeric
2 1/2 cups white vinegar
2 cups water

Cook corn in boiling water 5 minutes; drain.  Dip in cold water to cool.  Cut corn from cob.  Measure 10 cups into large pan and combine with all remaining ingredients.  Simmer 20 minutes.  Pack in hot jars, leaving 1 inch at top.  Process in hot water bath for 15 minutes. 

Zucchini Pickles
3 cups apple cider vinegar
2 cups sugar
1 tablespoon Spice Barn Mustard Seeds
2 teaspoons Spice Barn Cumin Seeds
1 teaspoon salt
1/2 teaspoon Spice Barn Ground Ginger
1/2 teaspoon Spice Barn Turmeric
1/4 teaspoon Spice Barn Cayenne Pepper
1 red bell pepper
1 1/2 pound zucchini

Trim zucchini and cut into finger sized spears.  Core and seed bell pepper and cut into thin crescents.  Place first 8 ingredients in a pot over high heat.  Bring to a boil, reduce and simmer for 5 minutes.  Add red pepper and zucchini, bring back to a boil and simmer 2 minutes.  Remove from heat and let vegetables cool in liquid.  Transfer to containers, cover, and chill overnight.  Strain before serving.