Whole-Grain Mustard

Make your own!

• Ready In: 25 hrs
• Yields: 3 150 ml jars

Ingredients

• 100  g black mustard seeds or 100  g brown mustard seeds, whole
• 175 -200  ml white wine vinegar
• 50  g yellow mustard seeds, whole
• 3  teaspoons salt

Directions

1. Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
2. The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
3. Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.