I had wanted to make some mustard with this brine for some time and yesterday, with Thanksgiving (US Holiday) far behind, I strained the brine and started adding mustard flour.
From the GS Dunn webpage:
Mustard flour is achieved by successive grinding and sifting to remove the bran of the mustard seed and produce a fine powder comprising the heart (kernel) of the seed. Mustard flours are used primarily to give mustard flavour to a product and for their functionality as emulsifiers. We have a wide range of flour blends of differing heat and flavour, and we produce many custom blends.
Ground mustard is the whole seed ground as a powder (bran and kernel). Our range includes ground yellow, brown and oriental seed plus blends of yellow and oriental. Ground mustard is used as a vegetable protein in meat products, and to produce mustard sauces.
Crushed Mustard Seed
Crushed mustard seeds are exactly that – mustard seeds which have had the outer layer cracked open to expose the flour inside. They are primarily used for appearance and texture in country-style mustards and salad dressings. Yellow, oriental and brown mustard seeds can be crushed, but by far the most popular is the brown which has a good contrast between the yellow interior and the brown exterior of the seed.
Mustard Bran is the outer husk of the seed which has been removed during flour production. It is shipped in its raw state, coarse flakes, or it is ground to a fine powder. Yellow bran is highly functional having the ability to hold up to 9 times its weight in water, and is widely used as a natural thickener in sauces.
Deactivated Yellow Mustard
World-wide trends toward a healthier lifestyle prompted us to develop a unique process of enzyme deactivation in a natural, non-chemical environment. Deactivated mustard retains the functional properties of mustard and is used as an emulsifier and protein source in various food applications such as meat products, dressings, mayonnaise, sauces, tomato based products, batters and baked goods.
I added some of the Mustard Flour I had and started adding it to the chile brine. Then I added some malt vinegar, salt, a 1/2 tsp. of sugar and 1-2 tbs. each of yellow and black mustard seeds. Then I added some more mustard flour. When the heated liquid contact the mustard they thicken pretty quick. I stopped as soon as I could as I like spicy mustard. I left the pot on the porch to cool overnight and bottled the next day.
I know this isn't a recipe with quantities, but it's better if you adjust the flavors and thickness to your own liking.