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© Meredith Corporation. All rights reserved. Used with permission.
(1 1/2 cups (four 4-ounce jars))
In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid).
Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary.
Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months.