Champagne-Dill Mustard

A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks.

Prep Time:
10 mins
Additional Time:
1 day
Total Time:
1 day 10 mins
3 half pints


  • ¾ cup yellow mustard seeds

  • ¼ cup brown mustard seeds

  • 1 cup champagne

  • ½ teaspoon dried dill weed

  • ½ cup apple cider vinegar

  • 2 cloves garlic, minced

  • 2 tablespoons brown sugar

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper


  1. Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.

  2. Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.

Cook's Notes:

If the seeds soak up the liquid quickly, add more champagne or water.

I have successfully canned this mustard in a water bath for 10 minutes.

Nutrition Facts (per serving)

42 Calories
2g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 42
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 118mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 2g
Vitamin C 1mg 6%
Calcium 30mg 2%
Iron 1mg 3%
Potassium 21mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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