Homemade Mustard with Pickle Brine

1. 1 Mustard seedspack 50 g ≈ $2.00 60 g
2. 2 Sugar 20 g
3. 3 Salt 4 g
4. 4 Sunflower oilpack 900 ml ≈ $3.50 30 ml
5. 5 Vinegar 9% 10 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sift the mustard¹ powder (ground mustard seeds) into a bowl, then add 20 g sugar and 4 g salt.

2. Heat 100 ml pickle brine to 70–80 °C, but do not boil. Pour it into the dry mixture in three additions, rubbing smooth each time.

3. Add 30 ml oil and 10 ml vinegar, then mix thoroughly until as thick as sour cream.

4. Wash a 0.25 l jar and lid with baking soda, rinse with boiling water, and dry.

5. Spoon the mustard¹ into the jar, close the lid, and leave at room temperature for 1 day to let the bitterness fade.

6. Put the jar in the refrigerator. Store only in the refrigerator for up to 1 month; do not keep it in the pantry. After 2–3 days, the flavor becomes milder.