Summary

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

1. Put the mustard flour and clove powder in a heat-proof bowl, coarsely grind the mustard seeds and add them.
2. 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.
3. Fill into suitable glasses and allow to cool openly.
4. 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.
5. It is fully mature after three weeks.
6. If the end product is still too firm after ripening, it can always be diluted with water.
7. The mustard has a very long shelf life, but should stand in a dark place.