Loading...

In a clean glass jar, combine the black mustard seeds and yellow mustard seeds.

Pour the water and apple cider vinegar over the mustard seeds in the jar.

Stir the mixture thoroughly to ensure all seeds are submerged.

Seal the jar tightly and let the mustard seeds soak at room temperature for 24 hours. This allows the seeds to absorb the liquid and soften.

After soaking, open the jar and add the kosher salt and honey to the softened mustard seeds.

Using an immersion blender, carefully blitz the mustard mixture directly in the jar until your desired consistency is achieved. For a grain mustard, aim for a coarse texture with visible seed pieces.

Taste and adjust seasoning if necessary, adding more salt or honey to your preference. The mustard will continue to develop flavor as it sits.


In a clean glass jar, combine the black mustard seeds and yellow mustard seeds.

Pour the water and apple cider vinegar over the mustard seeds in the jar.

Stir the mixture thoroughly to ensure all seeds are submerged.

Seal the jar tightly and let the mustard seeds soak at room temperature for 24 hours. This allows the seeds to absorb the liquid and soften.

After soaking, open the jar and add the kosher salt and honey to the softened mustard seeds.

Using an immersion blender, carefully blitz the mustard mixture directly in the jar until your desired consistency is achieved. For a grain mustard, aim for a coarse texture with visible seed pieces.

Taste and adjust seasoning if necessary, adding more salt or honey to your preference. The mustard will continue to develop flavor as it sits.
