Making rapeseed mustard
This homemade rapeseed mustard, made from rapeseed from your local area, is a surprisingly easy wild food recipe to make and is delicious with a cheese board, snacks, or on a sandwich. You make it from the seeds you harvest at the end of summer, after which the mustard needs to mature for the best flavour.
Kitchenware
- glass jar
- Mortar and pestle or blender
- sterilised jars with lids
Ingredients
- 60 g Rapeseed Oilseed rape or a mix of yellow crucifers
- 65 ml water
- 65 ml apple cider vinegar
- 60 g liquid honey
- teaspoon of salt
Instructions
- Mix all ingredients in a glass jar and leave it at room temperature overnight.
- Pound or mix the mixture into a coarse mustard.
- Don't be alarmed by the taste: the mustard is still sharp and needs time to mature.
- Put the mustard into sterilised jars with a well-fitting lid. To clean glass jars and bottles properly, first pour boiling water over them (don't forget the lid) and then place the jar/bottle in an oven at 100°C for ten minutes.
- Let the mustard mature for at least 3 weeks in a cool place.
- After opening, the mustard will keep for a long time in the fridge.