Whole grain mustard
This home-made whole grain mustard requires only the simplest ingredients to make. No preservatives and other unnecessary add-ons. You don’t need any equipment to make it either. A clean jar is all you need!
I often use mustard for salad dressings, and I occasionally use it on my lunch sandwiches.
- ¾ cup apple cider vinegar
- ¼ cup cold water
- ⅔ cup mustard seeds
- 3 tbsp sugar
- 1 tsp salt
In a clean jar, combine the vinegar, water and mustard seeds. Seal with a lid and let stand at room temperature for at least 8 hours or up to 24 hours.
Combine the mustard seed mixture with sugar and salt and stir well.
Place the mustard in a sterilized jar with an airtight lid. Allow the mustard to stand at room temperature for 1 to 2 days to allow the ingredients to meld.
The mustard is now ready to serve. Keep in in the refrigerator for up to 6 months.