I love mustard! It doesn't matter what flavor; I love them all. I decided to do some research and find recipes to make homemade for the pantry. I mean, why not?
The first one I chose was "Beer Thyme Mustard".
Recipe: Yields 3 cups
1 1/2 cups of your favorite beer or pale ale
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup apple cider vinegar
1 T. brown sugar
2 T. mustard powder
4 tsps. dried thyme
2 T. dried onion flakes
2 tsps. fine sea salt (no additives)
- Mix all the ingredients in a bowl, stirring well; cover and let sit overnight to infuse.
- Place the liquid into a food processor and blend for about 5 minutes. This will break up some of the seeds.
Heat your jars and the water bath canner while you bring the mixture to a boil in a large pot, and simmer it for 5 minutes.
Fill the jars and process the mustard for 15 minutes in the water bath. Remove jars and cool them completely before storing.
The second choice: Raspberry Mustard
Recipe: Yields 1 3/4 cup per batch
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
2 3/4 cups of fresh or frozen raspberries
3/4 cup sugar
1/4 cup mustard powder
I had frozen raspberries picked last week, so this is one reason I chose to try this recipe.
Combine the vinegar, mustard seeds, and water, and let it sit covered on the counter overnight.
Pour the mixture into the food processor, pulse until seeds begin to split, and the liquid starts to thicken.
Add the raspberries and blend.
Place the mix into a pot and bring to a gentle boil for 5 minutes, then add the sugar and mustard powder. Boil until thick, about 20 minutes, until it reduces down to the consistency that you desire.
- Fill the heated jars and process in the water bath canner for 15 minutes. Remove and cool.
Note: I did double the raspberry mustard recipe since I had so many. I really liked the flavors of both mustards, and I will be trying them as a glaze for meats and on sandwiches. Have you ever made your own mustard from scratch? I have to say, it was so easy and quite fun for something different.
I will be looking into doing Dijon and honey, and jalape帽o mustard next. I do tend to get a bit obsessive when prepping the pantry, lol.