Spicy Mustard

Makes 3 pints

If you are a spicy mustard fan, you owe it to yourself to try this easy recipe. You’ll find it becomes one of your must-have-on-hand ingredients. Use it in marinades and sauces, on pizza, in sandwiches, for dipping bread sticks, or top dainty pieces of cheese with it for an antipasto.


  • 1 cup brown mustard seeds
  • 1 cup yellow mustard seeds
  • 2 cups Red Wine Vinegar
  • 1/2 cup honey
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground allspice
  • 6 sterilized 1/2-pint jars


  1. Put the mustard seeds in a large noncorrosive bowl and pour the vinegar over them. Cover the bowl tightly with plastic wrap and let the seeds soak for 2 days. As they do, they will absorb the vinegar.
  2. Transfer the mustard seeds to a food processor. Add the honey, salt, and allspice and pulse until a grainy paste if formed. If you want a smoother texture, pulse longer.
  3. Fill the jars with the mustard. Place a round of wax paper slightly larger than the jar opening over the top of each one and cap. Store in the refrigerator for up to 3 months.
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