- 90 ml yellow mustard seed
- 45 ml black mustard seed
- 150 ml white vinegar
- 150 ml white wine (not too dry)
- 2 small onions (pickle onions)
- 1 ml allspice
- 5 ml salt
- 2,5 ml white pepper
- 15 ml lemon juice
- 20 ml castor sugar
Put all the ingredients in a plastic container with a lid. Refrigerate overnight. When you open the container the next day, the mustard seeds will be swollen. Pour the mixture into a juicer. Pulp until everything is well-mixed, about 2 minutes. Spoon into sterilised jars. Let the mustard stand for at least a week before using it.
If you prefer stronger mustard, add more black mustard seeds.