WOW! I barely know where to start...thanks to Can_it_Rachael's review and rave in the buzz, I knew I would try this recipe. Try as I might, I simply could not find ANY of the type of mustard seed this recipe calls for, but since I was too impatient to order online, I used simply "mustard seed" from my bulk store, and "hot mustard powder" to replace the Oriental seed (as I gather they are the spicier of the three). The taste is simply incredible, and like Rachael, I couldn't wait two weeks to try it! I doubled the recipe, and got perfectly enough to fill three 500 ml wide mouth jars. I used 1 tsp of "hot mustard powder" for the doubled recipe, and got a very noticeable ZING (no complaints here!), but for those that prefer a milder mustard (and couldn't find the original mustard seeds called for and must substitute) they may want to start with 1/2 or even 1/4. I am so thrilled with how this turned out that I too, will never purchase a grainy mustard again! Thanks so much, I am so pleased! Update: This tasted spicier at first, now after maturing, it is more mellow...still 'tangy' but not hot. So, next time I won't reduce the hot mustard powder, and may even add more!
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WOW! I barely know where to start...thanks to Can_it_Rachael's review and rave in the buzz, I...