edible communities

Dill Caraway Mustard

Wonderful in potato salad and coleslaw, good with sausages, and a zippy addition to grilled cheese!
By / Photography By Michael Hart | December 01, 2013

Ingredients

  • ½ cup yellow mustard seed, or a mix of yellow and brown seed
  • 2 teaspoons dill seed
  • 1 teaspoon caraway seed
  • 1 teaspoon celery seed
  • 1 tablespoon prepared horseradish (optional)
  • ¼ cup each white wine and white vinegar
  • ½ cup water
  • ½ teaspoon salt

Instructions

Combine all ingredients in a bowl and soak for 24 hours. Transfer to a blender or food processor and blend until it is as fine as you want. Scrape down the sides and add a little more water if needed. Transfer to a jar and let ripen, uncovered, for a few hours. Cover and store in the fridge for 3 or 4 weeks before using.

 

 

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Ingredients

  • ½ cup yellow mustard seed, or a mix of yellow and brown seed
  • 2 teaspoons dill seed
  • 1 teaspoon caraway seed
  • 1 teaspoon celery seed
  • 1 tablespoon prepared horseradish (optional)
  • ¼ cup each white wine and white vinegar
  • ½ cup water
  • ½ teaspoon salt
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