There are some very simple recipes and processes to made these a staple in your canning pantry.
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 3/4 cup cider vinegar
- 1/3 cup water
- 1 t. kosher salt
- 1 t. dried spice (basil & lemon, or cardamom & fennel, or allspice & tumeric)
Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking overnight.
Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture in a blender or "bullet" mixer until it reaches desired consistency, adding water if needed.
When you do a tasting if you need more spice add by 1/2 teaspoons.
When you are satisfied with the taste ladle into quarter pint jar and process in water bath for 15 minutes.
For the mustard recipes in the picture: http://sbcanning.com/search/label/Mustard