Homemade Coarse Mustard

Ainekset

180 g mustard seeds (half yellow, half black)

180 ml apple cider vinegar

180 ml water (plus a little extra if needed)

1 tsp fine sea salt

1–2 Tbsp runny honey or sugar

Ohjeet

Soak the seeds in the vinegar + water for minimum 12 hours (covered).

Add salt (and honey if using). Pulse in a blender/processor briefly. You want a chunky, wholegrain texture.

If it’s too thick, loosen with a splash of water.

Spoon into a clean jar, refrigerate, and rest for 24–48 hours so the sharpness mellows and the flavour rounds out.