I've been making and canning this recipe for years! It's always been a favorite, and can be used in anything, from salad dressings, to marinades. A staple on our pantry shelf!
Ingredients:
1/2 Cup yellow mustard seed
1/2 Cup brown mustard seed
1 1/2 cups apple cider vinegar
2/3 cup water
2 tsp. Salt
6-8 oz. or half pint mason jars
Waterbath canner
Directions:
In a quart mason jar, combine all ingredients, close the lid, shake well, and let it sit. This can be an overnight recipe, or it can sit for up to 2 weeks. Do not skip this step, as you need the mustard seeds to rehydrate before it will make a good mustard.
The next day, or whenever you decide to make it, prepare you jars, and waterbathing equipment.
Pour mustard seed mixture into a blender or food processor, and blend until it thickens.
There will still be seeds showing in the mixture.
Pour mustard mix into a saucepan and warm. Once mustard has warmed, be sure that your jars are also warm so you dont shock your jars. This will cause cracks and your jars will no longer be good.
Ladle your warm mustard into warm jars, and fill to 1/2 inch headspace.
Remove bubbles, wipe the rims, and top with lids and rings.
Add water to your water bath pot with the same temp. water as your mustard and jars, again so you dont shock your jars.
Add jars to pot. Water should be about a inch over the jars, no need to fill the pot to the top, that will only waste water.
Keep pot covered, and bring water to a rolling boil. Once water has started to boil start your timer for 10 minutes.
Once timer is done, turn burner off and let it rest about 10 minutes.
Remove jars to the counter top. Make sure you add a hand towel or flour towel, because the surface could also shock the jars.
Once all your jars have "pinged", the jars have sealed, and this mustard is now shelf stable for years.
You can open and used right away. Opening right away, the taste will be sharp like a spicy brown mustard. The longer this mustard sits on the shelf, the more mellow to the tongue it will be.
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