Summary

Ingredients

• 100 g mustard seeds
• 80 ml apple cider vinegar
• 1 tablespoon salt
• 1 tablespoon honey
• 1 tablespoon peanut oil
• 100 g date (s), pitted, dried
• 100 ml water

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Instructions

1. Grind the mustard seeds into mustard flour. They get a little coarser in a mortar and a little finer in an electronic coffee grinder. Alternatively, you can use purchased mustard flour. Add all other ingredients and puree. Let it steep in the refrigerator for at least 4 hours, stirring occasionally.
2. Then fill into sterile screw jars and store in a cool place.
3. The amount is enough for 2 glasses of 190 ml each. It will keep in the refrigerator for approx. 6 months.