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This is what you get when I take pictures at home – my ugly stove.

For years, I’ve wanted to make my own mustard.  It’s not that difficult but often mustard recipes have a ton of ingredients and usually items that are not in my cupboards.  I’ve been collecting the basics – yellow and brown mustard seeds, vinegar, honey, mustard powder but I still hadn’t made it.

This time I decided I was no longer going to purchase mustard.  When we ran out it was make it or go without.  I was bound and determined to make mustard but all the recipes I had required something I didn’t have at that moment so it was either go buy ingredients that I wasn’t sure I really wanted or find a recipe to suit my ingredients.

I did a wide search.  I wanted something sweet because we like honey mustard but I wanted something in that tavern/German style with the whole mustard seeds.  This recipe seemed perfect.  I will say that it turned out spicier than I had wanted.  My husband loves it because it reminds him of sweet hot mustard but it’s not the sweet mustard I wanted.  That’s okay – live and learn.  Next time I might use less mustard powder.

This recipe was a little strange for me.  I had envisioned throwing together the ingredients and having mustard.  I tossed everything in a bowl and it was like soup with all the good stuff at the bottom.  It didn’t look like mustard at all.  I waited the required 24 hours (so no mustard for the hot dogs that night).  I underestimated how much mustard there was and ended up having to process it in batches.  It did get thicker but not that spoonable thickness I expected.  By the end, it was thicker and it tastes like mustard from the store.  I know that people want homemade food to taste like homemade but this was my first time and we weren’t ready for mustard that didn’t taste like mustard.

I like the premise of this recipe and it’s really easy.  I bought my mustard seeds from San Fransisco Herbs.  I have plenty for future recipes.  I’ll have to look into more recipes and see what I can come up with for a nice hearty sweet mustard.  I can’t see us purchasing mustard ever again.  This recipe was so cheap compared to what it costs to purchase the fancy mustards we like.

I don’t use brown sugar since we’re trying to give up white sugars so I used honey for the whole amount with some molasses to give it that richer flavor.

Note that I used recycled jars.  Mustard should stay good in the fridge but you can seal it in jars if it has vinegar in it (like this recipe).  I didn’t expect this much mustard so I hadn’t planned on canning it – nor did I have canning jars at that time.  The little jar in front was a used mustard jar and what I expected to fill.  Behind it is a used jam jar (both about 6 ounces), a small pasta sauce jar (8 ounces, I believe) and a pint jar that I was able to wash to add the remaining mustard to.

I know that the amount is listed on the recipe but I got to tell you, I never pay attention to that.  Just think how cute those little 4 ounce jelly jars would be filled with sweet hot mustard for future meals of sausages and sauerkraut or hot homemade pretzels.

Sweet and Spicy Honey Mustard – German Style

Makes appx 4 cups

3/4 cup ground mustard powder

2/3 cup yellow mustard seeds

1/3 cup brown mustard seeds

1 medium onion (3/4 cup chopped)

2 cloves garlic (1 tsp minced)

5 tbsp packed brown sugar

5 tbsp honey

1 tbsp ground turmeric

2.5 tsp kosher salt

heaping 1/2 tsp dill seed

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1.5 cups hot water

1.25 cups apple cider vinegar

Add onion and garlic in a glass or plastic bowl (one with a lid for overnight if possible).  Add in brown sugar and spices.  Drizzle honey over the dry ingredient and work in mustard seeds.  Pour water over and mix with a whisk.  Add in vinegar and let sit for 24 hours.

Mix well to get all the seeds that sunk to the bottom and pour into a blender.  Puree until the mustard is fairly uniform.  You want some mustard seeds left chunky but the rest should be fairly smooth.  Spoon into clean, sterilized jars.