Sweet Mustard, As We Love It in Bavaria
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 100) |
Ingredients
- 100 g mustard seeds, reen, round
- 100 g mustard seeds
- 25 g salt
- 125 g suar
- 1 teaspoon clove (s), ground
- 400 ml water
- 150 ml vinegar
Print Recipe
Pin Recipe Instructions
- Put the mustard flour and clove powder in a heat-proof bowl, coarsely grind the mustard seeds and add them.
- Bring the water, vinegar, sugar and salt to the boil and mix with the mustard flour mixture. The pulp must not be too firm, as it swells a lot.
- Fill into suitable glasses and allow to cool openly.
- If you try it now, it will be a big disappointment. After three days at the earliest, it gets its typical taste and loses the bitter substances.
- It is fully mature after three weeks.
- If the end product is still too firm after ripening, it can always be diluted with water.
- The mustard has a very long shelf life, but should stand in a dark place.
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