Homemade Mustard

Finally, you can impress your guests with a new addition to your kitchen − homemade mustard!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 10

Ingredients

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Apple, fresh

  • 500 ml Vinegar, apple

  • 3 pieces Spices, cloves, ground

  • 4 pieces Spices, ginger, ground

  • 3 pieces Spices, bay (leaves)

  • 1 teaspoon Spices, pepper, white

  • 65 g Mustard

  • 65 g Mustard

  • 1 teaspoon Salt, table

Steps

  1. Prepare the jars for storage. Peel the onion and garlic and cut them in half. Peel the apple, remove the core, and cut it into chunks. Place a pot on the stove, pour in the vinegar, and add the onion, garlic, cloves, apple chunks, bay leaf, sage, and white pepper. Wait for the liquid to boil, then cover the pot and simmer on low heat for another 15 minutes.

  2. In a larger bowl, place both types of mustard flour and 1 teaspoon of salt. Strain the vinegar mixture through a sieve into the bowl, stirring constantly to create a completely smooth mixture. Then wait for the prepared mustard to cool completely.

  3. Fill the jars with the cooled mustard, seal them tightly, and store them in a dry and dark place. The mustard should rest for at least 3 days before the first opening.

Nutrition Information (Per 100g)

  • Calories: 73.22 kcal
  • Fat: 1.03 g
    • Saturated Fat: 0.21 g
  • Carbohydrates: 14.27 g
    • Sugars: 4.55 g
  • Protein: 1.45 g
  • Fiber: 3.72 g

Advice

The ingredients are enough to prepare ten small jars for storage. We use regular glass jars with a screw-on lid. Remember that when storing hot contents in jars, it is sufficient to thoroughly wash them beforehand. In all other cases, the jars must be sterilized first. To do this, place the washed jars in a larger pot with boiling water. Cover the pot and let the water boil for about 5 minutes. Then remove the pot from the stove and leave the jars in the hot water until use.