Sweet & Spicy German Mustard Recipe 🥨 - Episode 872

In a large pot over medium heat, add the quartered onion and halved garlic.

Pour in 2 cups of white vinegar and 2 cups of apple juice.

Add some water, 1 cup of brown sugar, and about 15 whole peppercorns.

Add 5 whole cloves, a sprig of rosemary, some allspice, a little nutmeg, kosher salt, and 1 bay leaf.

Stir the ingredients, bring the mixture to a simmer, cover, and cook for 15 minutes.

After 15 minutes, turn off the heat and let the mixture steep for 1 hour with the lid on.

Strain the mixture into a colander lined with cheesecloth over a bowl, discarding the solids and reserving the liquid.

In a large bowl, combine 7 ounces of yellow mustard seeds and 1 cup of brown mustard seeds.

Pour the reserved liquid into the bowl with the mustard seeds and stir well.

Let the mixture cool to room temperature, then cover and transfer to the fridge for 3 days.

After 3 days, transfer about 2 ½ to 3 cups of the mixture to the bowl of a food processor.

Strain the mixture through a fine sieve over a bowl to separate the mustard seeds from the liquid, keeping all the seeds but discarding the liquid.

Add half of the mustard seeds from the sieve to the food processor and process for 1 to 2 minutes.

Add the remaining mustard seeds and process again for a couple of minutes until it turns into a thick paste.

Slowly add some of the reserved liquid to the food processor, using your judgment to achieve the desired consistency.

Spoon the mustard into airtight containers and transfer to the fridge until needed.

Equipment Needed

Spice Level: