Homemade Whole Grain Mustard2

Homemade Whole Grain Mustard

  • 14 mins
  • 12 ingredients
  • Servings 2 quarts
  • Prep 10 min
  • Cook 4 week cure min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 3/4 cup black mustard seed
  • 1 1/2 cup yellow mustard seed
  • 1 1/2 tsp chili flakes
  • 3 garlic cloves, whole
  • 1 tsp caraway
  • 1 1/2 tbs black peppercorn
  • 1 1/2 tbs white peppercorn
  • 1 quart apple cider vinegar
  • 1 1/2 quarts water
  • 3/4 cup sugar
  • 3 tbs kosher salt
  • 1 cup white wine
  • Combine all ingredients in a non-reactive mixing bowl and mix well.
  • Place equal amounts of the mixture in quart size mason jars, then place the lid and ring on and tighten.
  • Allow the mustard to sit at room temperature for a minimum of 4 weeks.
  • When the mustard is ready, add to a blender or food processor and puree to desired consistency.
  • Mustard can be refrigerated at this point for up to 1 month.

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