Prep Time: 10 mins | Total Time: 1 day
Yield: 1 cup Coarse-Ground Mustard
- 1/2 c Yellow Mustard Seeds – You can find these at most grocery stores or the bulk section of natural foods stores.
- 1/2 c + 1/3 c Apple Cider Vinegar – I used Apple Cider Vinegar with “the mother”. You can also use plain white vinegar, white wine vinegar, or a mix.
- 1 1/2 t Salt – More or less to taste
- 1/4 t Red Chile Powder – Optional, this is dried, powdered red chile pepper (not the blended chili powder spelled with an “i” that is added to hot chili). You can use more or less pepper to taste or substitute with white pepper or cayenne.
- 1/4 t Turmeric – Optional, adds flavor and rich yellow color.
- To a half-pint (or larger) jar, add the mustard seeds and 1/2 c vinegar. Make sure to add enough vinegar to completely cover the seeds.
- Cover the jar and let it sit for 1-2 days. The vinegar will absorb into the seeds causing them to expand and release their spicy flavor.
- After at least 24 hours, put the vinegar-mustard mixture into a blender or food processor and process until it begins to achieve a spreadable texture as pictured. Add more vinegar to the mix as you blend to help the mustard grind more smoothly and reach the desired texture. Expect to add about a third cup more vinegar while blending.
- Once the mustard is sufficiently blended, mix in the salt, red pepper, and turmeric to taste.
- Enjoy! And store unused mustard in the refrigerator.
Don’t Forget the Labels!
Package your homemade mustard in style with these downloadable jar labels. The file includes sizing for 1/2 pint jars (single batch) or full pint jars (double batch).