Wholegrain Mustard

Mustard made with both yellow and brown mustard seeds and preserved in a water bath canner.

Equipment

• Water Bath Canner
• Mason Jars, Lids, and Rings

Ingredients

• ½ cup yellow mustard seeds 
• ½ cup brown mustard seeds 
• 1½ cups apple cider vinegar 
• ⅔ cup water 
• 2 tsp. salt

Instructions

• In a quart mason jar, combine all ingredients together and let sit overnight to rehydrate the seeds.
• Next day, prepare your mason jars and water bath canning equipment.
• Pour mason jar into a blender and blend until mustard mixture thickens. There will still be seed showing in the mustard.
• Pour blended mustard in a large sauce pot and warm. You need to pour hot mixture into a hot jar.
• 

  Ladle in hot mustard into hot canning jar with ½ inch headspace, remove bubbles, wipe rim, and top with lid and ring.
• Process in water canning bath for 10 minutes.
• It is best to let mustard sit unopened for at least 4 weeks or more. The hot taste will mellow out the longer it sits.