Homemade Whole Grain Mustard
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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