Spicely Organics Mustard Seed Whole Yellow Jar Description
Crafted in Small Batches
Gluten Free Certified
Non-GMO Project Verified
Yellow Mustard can be used in vegetarian dishes, barbecue sauces, rubs or marinades for grilling.
Applications for our ground yellow mustard powder is almost endless, you can enhance the taste profile of your salad dressings, add some to your favorite spice rub, or sprinkle a pinch into mayonnaise to bring your bread spread to a different level. Mixing our yellow ground mustard seeds with water will create an enzymatic reaction which will bring out its pungency and heat, if that is a bit too much, use extra hot water or an acidic product like vinegar or lemon juice to help mellow out the flavors.
Gluten, GMOs, salt, MSG, preservatives, sugar, irradiation, peanuts, soybeans, milk, eggs, crustacean shellfish, tree nuts, wheat, artificial coloring.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic mustard seeds yellow.
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Easy Pickled Asparagus
Pick a peck of pickled … asparagus? Even though we’re not certain how much is in a peck, the answer is a resounding “Yes, please!” A happy harbinger of spring, asparagus comes into season from April until June. Pickling is a wonderful way to enjoy it a little bit longer. This recipe is super simple and turns out an exceptionally crisp veggie with slightly spicy, field-fresh flavor. Chop them into salads, add them to a charcuterie board
as is or wrapped in thinly sliced meats, use them to stir a Bloody Mary
or eat them straight out of the jar!
Easy Pickled Asparagus
- 1 quart-sized mason jar (or more if needed)
- 1 lb. asparagus
- 1 clove garlic
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. dried dill
- 1 tsp. dried oregano
- 1 tsp. mustard seeds
- 1/2 tsp. black peppercorns
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. kosher salt
- 2 Tbsp. sugar
- Trim ends of asparagus to fit in jar with ½-inch of head space.
- Add garlic, red pepper, dill, oregano, mustard seeds and peppercorns to jar.
- In large sauce pan, bring vinegar, water, salt and sugar to rolling boil to create brine, then remove from heat.
- Pour brine over asparagus spears leaving ½-inch head space, then cap the jar.
- Allow jar to cool to room temperature, then store in refrigerator for up to a month.
Add the ingredients to your cart and get pickling!