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Mustard

 
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Yield: 2 Cups

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Work: 10 Minutes

 
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Total: Overnight + 10 Minutes

 

Ingredients:

¾ Cup Apple Cider Vinegar

½ Cup Cold Water

⅓ Cup Yellow Mustard Seed

⅓ Cup Brown Mustard Seed

1 Tbsp Honey

1 Tsp salt


Tools:

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Food Processor

  • Spoon

  • Mason Jar

How to:

  • Combine Vinegar, Water, and Mustard seeds in a bowl and let sit on counter overnight.

  • Option: for course Mustard measure out ½ Cup of mixture and set aside.

  • Combine remaining mixture with Honey and Salt in a food processor and blend until coarse consistency is achieved.  

  • For course Mustard, remove Mustard from food processor and add reserved ½ Cup mixture from earlier, then mix with spoon.

Storage:

  • Mustard will last at least 6 months in an airtight container in the refrigerator.

Bonus!

  • Blend more for smoother consistency.

  • Increase Vinegar for a sharper flavored Mustard.

Recipes:

  • Apple Cole Slaw

  • Egg Salad