Rating: 5 stars
18 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a nice mustard for use with all kinds of meats, cold cuts, and sandwiches. Made from the whole mustard seeds it is a very grainy mustard. Kept in the fridge, the prepared mustard will keep up to one month after you open the sealed jar.

Recipe Summary

additional:
2 weeks 1 day
total:
2 weeks 1 day 15 mins
prep:
15 mins
Servings:
24
Yield:
3 half-pint jars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.n

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  • Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.n

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.n

Nutrition Facts

31 calories; protein 1.8g; carbohydrates 4.2g; fat 1.4g; sodium 98.3mg. Full Nutrition
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