We are making our own mustard up in this place!
This DIY condiment is so easy (I always say that, but it’s true!) You just mix together some stuff and let it sit and you’ve got mustard. Mustard is one of Joel’s favorite things. We can’t make a sandwich around here without mustard. We ran out recently, and there was almost a revolt!
No crazy colors, no weird ingredients or stabilizers. It’s so tasty and so easy. And this mustard lasts basically forever because vinegar and salt are natural preservatives. This recipe is a basic one. You can swap out brown sugar for sugar or red wine vinegar for the white vinegar and make a brown sugar mustard too!
Let’s start with mustard powder, salt, white distilled vinegar and some sugar.
The hardest part is waiting. I put a label on mine that had the date I made this, and the date I guessed it would be ready. I tasted it today (a little early) and I think it’s close!
After a couple weeks (yep, WEEKS!) it is thicker, sweet, milder and still a little spicy. I love it!
Well, shoot, now I just want a hot dog.
This recipe is from Jam It, Pickle It, Cure It by Karen Solomon. This book was one of the first I purchased when I started making my own food, totally from scratch. It’s a beautiful and inspiring book.
- 1/2 cup powdered mustard
- 1/4 cup sugar
- 1/4 cup distilled white vinegar
- 1 teaspoon kosher salt
- Put all the ingredients into a small bowl and mix until combined.
- Scrape into a small jar (6-8 oz works well) with a tight fitting lid. Store in a cool, dry place for two weeks.
- After two weeks, taste. If it tastes too bitter or sharp, let it sit in the cool dry place for another week.
- If it tastes good, store the jar in the fridge and use as needed. If the mustard has separated, just stir it back together.
- This mustard will last in your fridge, for months!