Sweet & Spicy German Mustard
Sweet and tangy with some kick, this Sweet & Spicy German Mustard is the perfect condiment for Weisswurst, Leberkäse, pretzels, and more…
Ingredients
- 1 large yellow onion, quartered
- 2 large cloves garlic, halved
- 2 cups white vinegar
- 1 cup apple juice
- 3/4 cup water
- 1 1/2 cups brown sugar, packed
- 15 whole mixed peppercorns
- 5 whole cloves
- 1 sprig rosemary tips & tricks
- 1/4 tsp. ground allspice
- 1/8 tsp. ground nutmeg
- 1/2 tbsp. kosher salt
- 1 large bay leaf
- 7 ounces (about 1 cup) yellow mustard seeds
- 7 ounces (about 1 cup) brown mustard seeds
Directions
- In a large pot over medium heat, add all the ingredients except both mustard seeds. Bring to a simmer, cover, and cook for 15 minutes.
- Turn off the heat and let it steep for 1 hour.
- Place a cheesecloth in a colander sitting over a bowl and strain the mixture into a bowl; discard the solids.
- Add the mustard seeds and stir well. Cover and refrigerate for 3 days.
- Add 2 ½ to 3 cups of the mixture to the bowl of a food processor; process for 1 minute.
- Meanwhile, strain the rest of the mixture through a fine sieve sitting over a bowl.
- Add half of the mustard seeds from the sieve, process for a minute or two, and then add the rest; process again for a couple minutes.
- To this, add some of the reserved liquid – be careful not to add too much liquid otherwise it will turn into a soup – and keep adding until desired consistency; discard the remaining liquid.
- Spoon mustard into airtight containers and transfer to the fridge until needed. Makes 4 cups.