Author: Kris Bordessa, National Geographic author/certified master food preserver
Ingredients
¾cupmustard seeds(use yellow, brown, or a combination)
½cupapple cider vinegar
½cupwater
Instructions
Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!
Video
Notes
This recipe can be modified in numerous ways. Try adding a bit of thyme and sea salt, or go crazy with different spices. You can also fiddle with the liquids. If you like less vinegar flavor in your mustard, try using 3/4 cup water and 1/4 cup of vinegar. Or try using white wine or your favorite stout instead of water.You really do need some vinegar, but you can play around with the amounts and ingredients a fair bit once you've seen how simple this is. If you like traditional yellow mustard, add 1-1/2 teaspoons of turmeric and 1-1/2 teaspoons of sugar. For a sweeter honey mustard, stir 2 tablespoons of honey into this mustard recipe.