Homemade Mustard Recipe

This homemade mustard recipe will have you banning the store-bought variety from your fridge!


| June 2012 Web



mustard in a bowl

In "The Pickled Pantry," author Andrea Chesman offers a guide to pickling that features recipes for everything from crisp cucumbers to carrots, rhubarb, cabbage and pineapple.

Photo By Viktorija/Courtesy Fotolia

In The Pickled Pantry (Storey, 2012), author Andrea Chesman offers a guide to pickling that features recipes for everything from crisp cucumbers to carrots, rhubarb, cabbage and pineapple. In this excerpt from chapter 5, “Salsas, Relishes and Chutneys,” Chesman shares a homemade mustard recipe that will have you tossing the store-bought variety in the trash. 

Homemade Mustard Recipe

makes 3 half-pints

I collected this recipe from Olwen Woodier, author of three cookbooks, including the Apple Cookbook, which won the R.T. French Co. Best Cookbook Tastemaker Award. Ironically, Woodier prefers her own mustard to French’s.

Ingredients 

2 ounces mustard seeds (1/2 cup plus 2 tablespoons)
1 cup white wine, or more if needed
1/2 cup wine vinegar, cider vinegar, malt vinegar, or distilled white vinegar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground allspice
1/2 teaspoon pickling or fine sea salt

1. Put the mustard seeds in a small bowl, cover with the wine, vinegar, and water, and let soak overnight.





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