Tangy Mustard

Tangy Mustard

Made  times
pelicangal 138

"This is a nice mustard for use with all kinds of meats, cold cuts, and sandwiches. Made from the whole mustard seeds it is a very grainy mustard. Kept in the fridge, the prepared mustard will keep up to one month after you open the sealed jar."
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15 d 15 m servings 31 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
  2. Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.



HELLO magnificent flavor!!!! I couldn't wait 2 whole weeks to give it a taste so I dipped my spoon into it to try and ended up making sandwiches with it as soon as it came out of the blender. I...

WOW! I barely know where to start...thanks to Can_it_Rachael's review and rave in the buzz, I knew I would try this recipe. Try as I might, I simply could not find ANY of the type of mustard s...

Delicious! The hardest thing was finding the right mustard seeds, but after that - easypeasy! Perfect balance of flavors. I did add a good dose of black pepper to my batch and a bit more salt....

I'm just going to add to the continuing list of high praises when I say that this mustard is awesome! Truly, I'm impressed that making homemade mustard is as easy as whirling a few items around...

This mustard is really good. I had a feeling I was going to like this very much. I special ordered the all the seeds. And it was rather easy to make...but I goofed on the 1st batch. I forgot the...

AWESOME! I can't believe I made my own mustard, lol! I did have to omit the Oriental mustard seeds because I couldn't find them, but that was my only change. This is spicy, tangy and delicious! ...

One word...delicious! I forced myself to wait the entire two weeks. I bought a fresh loaf of bread from the farmer's market this morning, got some premium lunch meat from the grocery store and...

FANTASTIC!!!! Like others, I had to order the Oriental seeds, but that was easy enough. I too couldn't believe how much of the vinegar they were able to absorb! Who knew making mustard was so ea...

Very good mustard. Dried thyme is not a favorite for me, so we omitted that, and I didn't have any oriental mustard seeds and omitted those, too. Nevertheless, the mustard is very good already...

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