Spicy German Mustard

Spicy German Mustard

Spicy German Mustard
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Prep Time 10 mins
Cook Time 4 d
Total Time 4 d 10 mins
Course Appetizer
Cuisine American
Servings 20


  • 1/4 cup yellow mustard seed
  • 2 Tbsp. black or brown mustard seed, heaping
  • 1/4 cup dry mustard powder
  • 1/2 cup water
  • 1 1/2 cups cider vinegar
  • 1 PC. small onion chopped
  • 2 Tbsp. firmly packed brown sugar
  • 1 tsp. salt
  • 2 PC. garlic gloves, minced or pressed
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. dried tarragon leaves
  • 1/8 tsp. turmeric


  • In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients.
  • Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture.
  • Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
  • Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.
  • Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
  • To water bath, ladle jars, leave 1/2" headspace and process 15 minutes.


Makes about 1 1/2 -2 cups.
Keyword Mustard