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Make Your Own Seedy Mustard

  • Author: Judy Doherty
  • Yield: Makes about 1 pint 1x


Easy to make, so why not!


Units Scale
  • 1/2 cup yellow mustard seeds
  • 3 tablespoons brown mustard seeds
  • 1/2 cup apple cider vinegar
  • 1/4 cup pale ale, Belgian-style beer, or water
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • Pinch of sea salt
  • 1 tablespoon ground mustard powder


Pour the mustard seeds, vinegar, and beer into a bowl. Whisk together and allow to soak 8 hours or overnight. Stir in the sugar, honey, salt, and mustard powder. Place about ⅔ of the mixture in a food processor and grind until it becomes a paste, then pour back into the bowl with the unprocessed amount and mix well. Pack the mustard into a pint-sized mason jar and allow to rest for a day in the fridge before using. Keep refrigerated.

  • Category: Condiments
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