Whole Grain Spicy Brown Mustard Alyse Baca 8/1/2024 Share Pin Tweet This recipe is perfect for those who love a bit of texture in their mustard, a delightful crunch with each bite, coupled with a punchy flavor that’ll elevate everything from your sandwiches to your salads. Whether you’re a mustard aficionado or just looking to impress at your next barbecue, this whole grain wonder is here to steal the show. Ingredients 1/2 cup Spicewalla brown mustard seeds 1/2 cup apple cider vinegar 1 cup water 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon Spicewalla ground turmeric (optional) Shop the Recipe Ground Turmeric $6.99 Add to Cart Print Preparation Place the brown mustard seeds in a small bowl. Pour the water over the seeds and let them soak for at least 2 hours or overnight. This softens the seeds and makes them easier to blend. Drain and rinse the mustard seeds. Transfer them to a blender or food processor. Add the vinegar, honey, salt, and turmeric (if using). Blend the mixture aiming for a coarse texture with some whole seeds still visible. Add a bit more vinegar or water to adjust if the mixture is too thick. Taste the mustard and adjust the honey, salt, and/or vinegar to your liking. Transfer the mustard to a clean jar with a tight-fitting lid. Let it sit at room temperature for 24 hours to allow the flavors to meld and develop. The mustard will become spicier as it sits. After the mustard has matured, store it in the refrigerator. It will keep for up to 3 months. Shop the Recipe Ground Turmeric $6.99 Add to Cart Comments Add a Comment Name Email Message Please note, comments must be approved before they are published