John Myers
Sweet Mustard
The perfect sweet mustard recipe with a picture and simple step-by-step instructions.
- 150 g Mustard powder green
- 150 g Mustard seeds
- 40 g Salt
- 200 g Sugar
- 3 tsp Clove powder
- 600 ml Water
- 225 ml Vinegar
- Put mustard flour and clove powder in a heatproof bowl. Coarsely grind the mustard seeds and add them.
- Bring the water, sugar, salt and vinegar to the boil and add to the mustard mixture. But CAUTION, not the whole lot. I have made the experience that it makes sense to stir everything vigorously after 2/3 of the amount of liquid. The pulp must not be too firm, as it will still swell, but on the other hand there is a risk that it will become too thin if the amount of liquid actually prescribed is added immediately. It is then difficult to “fix” it. So it is better to test something carefully and while stirring.
- Now fill the mustard mixture into 2 – 3 glasses (the above quantity refers to this number of glasses) and let them cool down when open.
- The taste of this “raw product” is still a disappointment, because the mustard does not develop its typical taste until the 3rd day of ripening and loses its bitter substances. It then reaches its full maturity after about 3 weeks.
- If the end product is a bit too firm after ripening, you can carefully dilute it with a little water.
- The mustard has a very long shelf life, but should stand in a dark place. It is a good “souvenir” for someone who likes sweet mustard.
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