Coarse Mustard

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 sour apple
• 600 ml apple cider vinegar
• 2 cloves of peppercorns (white)
• 2 Bay leaves
• 4 Sage leaves
• 1 tsp white peppercorns
• 60 g brown mustard flour
• 60 g yellow mustard flour
• 60 g mustard seeds
• 1 tsp sea salt
• 60 g horseradish seeds

Instructions

1. 1.

   Peel and halve the onions and garlic. Peel, quarter, and core the apple. Add vinegar to a pot, then add apple, onions, garlic, peppercorns, bay leaves, and sage; bring to a boil. Simmer covered over medium heat for about 15 minutes. Strain the mixture into another pot and add mustard seeds; bring to a second boil. Place mustard flour in a bowl, crush horseradish seeds in a mortar, and add them. Slowly pour the hot vinegar mixture into the flour while stirring constantly so the mustard absorbs evenly. Let this blend thicken for about 5 minutes, then fill clean, boiled jars, sealing tightly.

2. 2.

   Label the mustard; it is good for about 6 months.