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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 4 |
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Make your own! Ingredients:
100 g black mustard seeds or 100 g brown mustard seeds, whole |
175 -200 ml white wine vinegar |
50 g yellow mustard seeds, whole |
3 teaspoons salt |
Directions:
1. Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
2. The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
3. Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
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