Tangy Mustard

Recipe View Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir to ensure they are well coated. Cover the bowl and store it in the refrigerator for 24 hours, allowing the seeds to fully absorb the vinegar and soften. Check periodically and add more vinegar or a little water if the seeds absorb all the liquid too quickly. (Prep time: 5 minutes, Refrigeration: 24 hours)

Recipe View Once the seeds have soaked, transfer them to a blender along with the minced garlic, honey, salt, and dried thyme. Blend the mixture until it reaches your desired consistency, keeping in mind that the mustard will thicken slightly as it sits. For a coarser mustard, blend for a shorter time; for a smoother consistency, blend longer. (Blending: 5-10 minutes)

Recipe View Prepare the canning jars by sterilizing them and their lids in boiling water for at least 5 minutes to ensure they are free from any contaminants. Carefully remove the sterilized jars from the boiling water and allow them to cool slightly. Pack the mustard into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or thin spatula to run around the insides of the jars to release any trapped air bubbles. Wipe the rims of the jars with a clean, moist paper towel to remove any food residue. Top with the sterilized lids and screw on the rings until they are snug but not too tight. (Sterilizing: 15 minutes, Packing: 10 minutes)

Recipe View Refrigerate the sealed jars of mustard for at least 2 weeks before using. This allows the flavors to meld and mellow, resulting in a more complex and harmonious taste. The prepared mustard will keep in the refrigerator for up to one month after opening. (Refrigeration: 2 weeks)