Maple Bourbon Whole Grain Mustard
Yield: 6 Half Pints
1 1/2 Cup Whole Brown Mustard Seeds
1 1/2 Cup Whole Yellow Mustard Seeds
2 1/2 Cups Apple Cider Vinegar
1/2 Cup Water
1 1/2 Cup Bourbon
1/2 Cup Vermont Maple Sugar
1 Tablespoon French Grey Salt
1 Teaspoon Ground Tellicherry Peppercorns
1 Tablespoon Turmeric
Pinch Red Pepper Flakes
Every year in the early spring, while we’re waiting to move outside for the summer, we make a few batches of whole grain mustard. We then freeze or process it in a water bath so that we have plenty on hand to use in many of our recipes throughout the next year. There’s nothing quite like reaching for our own artisanal mustard when we’re making ribs, or pork tenderloin, grilled salmon, or even sloppy joes. Once you start this tradition yourself, we think you’ll appreciate the difference making your own mustard can make.
Working in batches, grind mustard seeds in a coffee or spice grinder enough to break them down slightly. Combine ground seeds. Place 2 1/4 cups in a ceramic container.
Add remaining ingredients to seeds and mix together until well combined. Cover and store mixture in refrigerator for 48 hours, stirring occasionally. At this point, adjust liquids as necessary to reach the desired consistency. Process and store as you desire. This mustard will last for several weeks in the refrigerator and several months in the freezer. Or if you prefer to process your mustard in a water bath, follow jar manufacturer's instructions.