Homemade Mustard

Posted On 26 February 2026

Work in progress.

Another one of those times where you look up 10 recipes and get 10 different sets of ingredients, 10 different methods, 10 different opinions…..

I want to make this in a larger batch at some point and do some canning, but first need to find the right ingredients and method. Also, I’d like to make it a touch spicy and let me use up this jar of wicked hot Calabrian peppers I got.

Experiment 1

Some say to grind the seeds first, some say to soak them first. All different ratios.

So to start I’ve done 1:1:1:1 — 1 part yellow seeds, 1 part black seeds, 1 part water, 1 part white vinegar. Letting that sit for 24 hours before grinding in the spice grinder or using the or mortar-and-pestle. (Is that Pestling? Mortaring?)