Spicy German Mustard
Spicy German Mustard
Ingredients
- 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
Instructions
- 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.
Notes
Makes about 1 1/2 -2 cups.