That’s right. You can make mustard at home and it’s super simple. Fix it and forget it. And I’m NOT talkin’ the mix-some-mustard-powder-with-water-and-call-it-a-day mustard. Nu-uh. I’m talkin’ about BAD-ASS mustard! Mustard seeds have bite to them when cut, which gives this a natural intensity. Don’t worry- you can handle it!
I’m posting today, so you can make it for the weekend (it takes 2 days to make). I know picnic weather has left a lot of us, but you Southern Hemispherians and some others can enjoy it outside. Why don’t the rest of us have an indoors picnic? (That sounds like a lot of fun actually…)
Spicy Wholegrain Mustard
- ¼ C + 2 T yellow mustard seeds
- 2 T black mustard seeds*
- ¾ C apple cider vinegar
- 1/3 C water
- 1½ t sugar
- ½ t turmeric
- Clean, glass jar & lid that can hold 2 cups of liquid. Make sure this is sterilized by putting in the dishwasher OR pouring boiling water in and around it. Let dry before continuing.
- This makes about 2 cups finished mustard. You can pour it into separate jars when made, but to start you need one big jar!
- Place mustard seeds in jar. Pour the apple cider vinegar and water on top of the seeds.
- Put lid on and shake it up! You want to make sure the seeds are covered with the mix, so give it a shake every now and then.
- Soak for 2 days and the seeds will swell with happiness!
- After 2 days, place seeds and liquid in a food processor and add the sugar and turmeric.
- Blend until desired smoothness. I kept this pretty chunky, just enough to break open all the seeds.
- Place into desired jar(s), replace lid, and set in fridge. Keep refrigerated. THAT’S IT! YOU’RE DONE!
Because it does make so much mustard, I brought some to a picnic to share with friends. We ate it with sesame crackers and fresh seitan slices; others slathered it on some bread rolls. It was a big hit! And everyone thought I was so damn cool for making it; little did they know. Now all lazy bones can be awesome!