From start to finish, this mustard takes about 2 days including the soaking of the seeds.
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- 1/2 c
- yellow mustard seeds
- 3/4 c
- cider vinegar
- 1/3 c
- 1 1/4 tsp
1Soak mustard seeds in vinegar and water at room temp 2 days/ (If seeds are not submerged, add just enough additional water to cover)
2Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
3Mustard keeps,chilled, for a month