The following is a post from Peter’s wife, Katrina.
Peter and I love a good mustard, especially the spicy kind. We aren’t especially fond of the store-bought brands because they are often in plastic bottles and who knows how long they’ve been sitting on the shelves. Plus, most of the brands we’ve tried are kinda tasteless. They don’t have enough zing.
A few months ago I decided to make my own mustard and researched several recipes online. I was surprised to find how many different ingredients people put in their mustard. I actually saw recipes with eggs in them. That’s when I decided to just make up my own vegan recipe. It came out totally delicious and… it’s really easy to make.
If you like mustard as much as we do, give this recipe a shot. You won’t be disappointed.
1 cup whole organic mustard seeds
1 ½ cups apple cider vinegar
1 tbsp. horseradish powder
1 tsp. chipotle powder
½ tsp. salt
¼ tsp. ground turmeric
¼ tsp. garlic powder
- Pulse the whole mustard seeds in a food processor. (If you don’t have a food processor you can use a mortar and pestle.) I like mustard with texture, that’s why I don’t use mustard powder. Just pulse (or crush) the seeds until you have some powder and some bigger pieces. I also combined light-colored seeds and dark seeds together to look nice. This is totally optional.
- Put the pulsed mustard seeds and all the other ingredients into a big jar with a lid.
- Shake and stir all the ingredients together until they are well combined. If it’s too thick to shake and/or stir you can add some more apple cider vinegar. Add 1 tbsp. at a time until it’s the right consistency
- Put the lid on your jar and place on a counter or in a cabinet for 3 days.
- After 3 days, open the jar and smell what really good mustard smells like. It made our mouths water. I then transferred the mustard to a smaller glass jar with a lid so it could be stored in the refrigerator.
- If the mustard is too thick, you can add some more ACV to thin it out. We prefer our mustard thick and zesty.
That’s it. It’s that simple. And you can keep your mustard in the refrigerator for a few months. Ours won’t last that long, so I might double the recipe next time. Also, you can use fresh turmeric, horseradish and garlic instead of the powdered version. I just don’t know the exact amounts you would need.
Please let me know how the recipe turns out for you. Leave your questions or comments below.
Wishing you a spicy day,
p.s. You can also get my book The Mustard Seed Way on Amazon in paperback or kindle. There are no recipes for mustard in the book, but some people have told me that they’ve discovered a few excellent recipes for life when they read it. Enjoy!