Fermented Honey Mustard
05. September 2022
Our friend and guest blogger Chez LaRae worked up this SWEET honey mustard recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor and recipe developer. See LaRae's other recipe guest blog posts.
Homemade honey mustard is an easy project. You only need a handful of ingredients and time. Serve this delicious condiment with soft pretzels, sandwiches, grilled meats, or use it as a high-quality ingredient in homemade vinaigrettes.
Decorate your final jars with our Custom Vintage Seal Honey Labels. Labels are customized and printed with your text. Use for mustard, honey baked goods, or honey bottles. Shop all of our Custom Honey Labels.
TIP: Please plan accordingly as this recipe must be prepared one month prior to serving. Also, use local raw honey instead of store bought which is often adulterated with corn syrup or other additives. Read our blog “The Honey Laundering Scandal” for more information on FAKE honey, how to avoid it, and the benefits of RAW local honey.
Fermented Honey Mustard
Recipe was adapted from “The All New Ball Book of Canning and Preserving” & used by permission ©2022 Chez LaRae
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Preservation method: Fermentation
Difficulty level: Easy
Yield: Makes about 3 half-pint jars
- 2 cups water
- 1 tbsp kosher salt
- ¾ cups brown mustard seeds
- ¼ cup yellow mustard seeds
- ¼ cup mustard powder
- ½ tsp turmeric powder
- 1 tbsp raw honey
- 1 tsp kosher salt
- 1-2 garlic cloves, finely chopped
- ¼ cup raw, unfiltered apple cider vinegar (I like Bragg)
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Combine water, salt, and brown and yellow mustard seeds in a bowl and let stand at room temperature overnight or up to 24 hours.
Drain mustard seeds well in a fine-mesh strainer. If you do not have a fine-mesh strainer use a regular strainer lined with cheesecloth or a coffee filter.
Place mustard seeds in a food processor and pulse until crushed. Add mustard powder, turmeric, honey, 1 tsp kosher salt, and garlic. Pulse until blended. Add apple cider vinegar and pulse until just blended.
Transfer mustard mixture into a medium glass bowl and cover with plastic wrap. Let stand at room temperature for up to three days or until bubbly, stirring daily.
Spoon mustard into sterilized jars. Remove air bubbles. Wipe jar rims. Center lids on jars and apply band until finger-tip tight. Affix CanningCrafts’ custom honey labels and date jars. Refrigerate mustard for four weeks before serving. Honey mustard can be stored in the refrigerator for up to one year.
Decorate your final jars with our Custom Vintage Seal Oval Honey Labels. Labels are customized and printed with your text. Use for mustard, honey baked goods, or honey bottles. Shop all of our Custom Honey Labels.
PRINT THE RECIPE CARD
Read our other Honey Blog Posts including How to Plant a Pollinator Garden for Bees, Printable Honey Bee Coloring Pages, & our Book Review for “Robbing the Bees: A Biography of Honey”.
Want more honey recipes? Get our Honey Pear Jam Canning Recipe
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