In my experience, a thin layer of straw mulch can be remarkably effective in helping seeds to germinate in hot weather. It's hard to describe exactly how much to use... .... You should still be able to see about 20% of the soil through the mulch. So the mulch would provide 80% shade. These numbers are off the top of my head - it's really more of an experience/feel sort of thing. Just keep an eye on it, as the wind has a tendency to blow it around. The seeds should germinate right through the straw. Once they're up, I've found it works well to spread a half-inch to an inch of compost as additional mulch. Spread it right on top of the straw (being careful not to bury the seedlings). Once you water it, it will work its way down among the straw blades. This straw/compost mulch will keep the plants growing fast and strong, which is exactly what you need for a fall crop. -Diggity

Do you want to make just a jar or 2 to keep in the fridge or are you looking to can and shelf store them? Canning and shelf storage may be a problem. Far as I know there is only 1 recipe approved for canning and it is in the Ball Blue Book. It's a Mustard Pickles recipe that calls for 1/2 c of prepared mustard but it also uses green tomatoes, green and red peppers, cauliflower and other vegetables in it. But Senfgurken is normally made with mustard seeds and just kept in the fridge, not canned AFAIK. Lots of different recipes available for it on Google. This one could be canned since it is packed in straight vinegar. But they will be mushy just so you know. It is from Cooks.com Dave Here is a link that might be useful: Senfgurken recipes

I am getting tired just thinking of all this, LOL. Basically, if your onion is within the amount for a halved recipe of the BBB and you're not adding green peppers but using raisins instead, you should be fine. Both apples and green tomatoes are acidic, the green tomatoes being more acidic, so if you change the proportions to include more green tomatoes and fewer apples than the BBB recipe calls for that's fine as long as it tastes OK. The main thing is to have enough vinegar-sugar syrup that the chutney is not too dry. Since the product has already been thoroughly acidified with the previous cooking, it seems principally a matter of heating through and sufficiently to blend flavors and plump the raisins. Your salt levels are not an issue, nor are the differences in time. You used less salt and didn't rinse while the BBB used more salt and did rinse. All-in-all the result is pretty much the same. Salt, sugar, spices are all flexible in this recipe. It's an undiluted vinegar-sugar solution with a low level of onion, so you have some latitude without the safety concerns of a salsa, for instance. So go by taste; when it tastes good and is the right consistency, jar it up. With a chutney there are fewer concerns with texture, so if your canner can't accomodate all you make, you could do two separate batches in the BWB with no problems. I hope this helps. Things have gotten a little confusing, but what you're doing is no different than many previous-generation cooks who often created excellent recipes from what was essentially a salvage operation. Take notes. You'll hate it if everyone loves what you came up with and you can't recreate it. Carol

Oh joy! Good it worked. Nice plump ones Annie. So many ways to get there. Same with making mustards. You can take 2/3rd's and stick blend, add some mustard flour like Coleman's, horseradish, yogurt, fresh or dried herbs.... I added a big blob to my taco sauce last night. This jar, where the black rubber band is located, is the dry seed fill line. Added a squirt of AC vinegar and filled with hot water. Sat back of counter for a few hours and it more than doubled. Somewhere around 12-18 depending on your room temp, they will start to sprout and on their way to plants. Not noticeable until about 24hours being such small seed. Sprinkled on just an inch of clean soil, (I use coir), they will be salad in about 6-10 days depending on temp...same seed you use to make your mustard pickle.