¼ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup white wine vinegar
1-2 tablespoons water
½ cup lemon juice
½ teaspoon salt
pinch black pepper
½ flat teaspoon turmeric powder (optional)
1. Add to a bowl your yellow and brown mustard seeds and cover them with 3/4 cup of the White Vinegar. Let stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it meets the mustard seeds. That’s normal - we want the seeds to get a bit soft.
2. Next, we will pound the seeds and if they have lost a bit of liquid, then add about 1-2 tablespoons water to the mixture. To pound with the pestle, add small batches and smash and twist it until most of the yellow seeds have turned into a mush. The brown seeds don’t crack as easily but keep at it! They will crack and emit the flavors.
In a bowl with the smashed mustard seeds, add the remaining vinegar, lemon juice, salt, pepper, and Turmeric powder. Mix well and fill a clean jar with the mustard. Add the oil on top and close the lid.
- Pour mixture into canning jars leaving 1/4-inch head-space. Cover jars with lids and bands and tighten just until finger tight.
- Place rack into Pressure Cooker with jars spaced evenly, not touching each other.
- Lock lid. Select the Canning preset and adjust time down to 20 minutes. When it beeps, use the quick release to release pressure.
7. You will need to let it stand for a minimum 4-weeks before you can use it. This grainy mustard paste needs to ferment a bit to develop that whole grain mustard flavor. Let it rest and enjoy!
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