I have been making homemade mustard for years. In fact, it is one of my most requested family recipes. When I make it, I make a bunch. I typically do about 5x the recipe! I then put it in jars…and give it away as gifts. You can do this too!
You can make mustard at home for pennies on the dollar. And, it tastes so much better than anything you buy at the store. You can make it spicy or mild. So…here you go!
Spicy Whole Grain Mustard Recipe*:
- 1/3 cup yellow mustard seeds (any kind)
- 1/3 cup brown mustard seeds (any kind)
- 1/2 cup apple cider vinegar (I use Bragg's Organic Raw Unfiltered)
- 1/3 cup pale ale or water
- 1 tablespoon honey
- 1/2 teaspoon sea salt
* For a less spicer version use less brown mustard seeds and more yellow.
Whole Grain Mustard Instructions:
- Mix both types of seeds, vinegar, and pale ale/water in a mixing bowl.
- Cover and set in a cool place for 12 hours or until all of the liquid has been absorbed.
- Add the remaining ingredients and stir.
- Pour into a food processor and run for 30 seconds to 1 minute. The consistency should be thick. A spoon should stand up in the mixture. The seeds will NOT all be blended or crushed.
- Pour into sterilized glass jars and seal. Allow it to sit 1-2 days before trying it. This allows all of the flavors to meld.
- NOTE – You may want to water bath your mustard before storing it. (Especially if giving as gifts). Or store it in the refrigerator. Water bath how-to can be found HERE.
You can find ALL of the ingredients and supplies that I used right here: Whole Grain Mustard Supplies
Notes:
- Makes about 1 1/2 cups.
- Homemade mustard can be stored in an airtight container or jar. Store in a cool dry place. When properly stored it can keep up to a year.
- If you want a spicier mustard add horseradish or chiles before grinding in the food processor. If you want a milder mustard add more honey or sugar to cut through the heat of the mustard seeds.
- Brown and black mustard seeds are much spicier than yellow seeds.
- To sterilize: 1) Place in dishwasher and run a full cycle or 2) Place in pot, cover with water, bring to a boil and boil for 10 minutes or 3) Add 2 T bleach to 1 gallon water. Mix. Add jars. Keep in mixture 5 minutes. Take out and rinse.
I sterilize mine with method #3 🙂
Shopping List:
- Complete list: Whole Grain Mustard Supplies
- Weck Canning Jars – Mini Tulip Jars (front)
- Bragg Apple Cider Vinegar
- Mustard Seeds
- Honey
- Food Processor – Cuisinart 14 Cup
Homemade Whole Grain Mustard
Whole Grain Mustard is very easy to make and it tastes yummy too. Make a few extra batches and give away as gifts too!
3 from 1 vote
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Prep Time 10 minutes mins
Mixing time. 15 minutes mins
Equipment
Food Processor
Ingredients
- 1/3 cup yellow mustard seeds
- 1/3 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/3 cup pale ale
- 1 tbsp honey
- 1/2 tsp salt
Instructions
Add both types of mustard, vinegar and beer/water to a mixing bowl. Stir until well blended.
Cover and set in a cool and dry place for 12 hours – or until all the liquid is absorbed.
Add the remaining ingredients and stir.
Pulse in food processor about 3-4 times. Run the motor on high for 30-60 seconds. The mustard will be thick.
Pour into sterilized glass jars and seal tight.
Let sit for 1-2 days (to let the flavors meld) before trying it.
NOTES:
Makes 1 1/2 cups
It will keep up to a year when stored in an airtight container in a cool dry place
If you want spicier mustard add horseradish or chilies. Milder – add more honey and/or sugar.
You can double, triple, quadruple or +++ this recipe. Just mix in the food processor in batches.
To sterilize: 1) Place in dishwasher and run a full cycle or 2) Place in pot, cover with water, bring to a boil and boil for 10 minutes or 3) Add 2 T bleach to 1 gallon water. Mix. Add jars. Keep in mixture 5 minutes. Take out and rinse.
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PIN FOR LATER: WHOLE GRAIN MUSTARD RECIPE
