How to Make Homemade Mustard from Scratch (Easy Canning Recipe)

Looking for a simple, delicious, and preservable homemade mustard recipe? Whether you're just getting into homesteading or you're a seasoned food preserver, this mustard-making method is a must-try. It's easy, customizable, and perfect for small-batch canning. Today, we're walking you through a straightforward, step-by-step recipe that transforms simple pantry ingredients into a tangy condiment you'll love.

Why Make Your Own Mustard?
Making mustard at home not only allows you to control the ingredients and flavor, but it also gives you a great shelf-stable product without needing refrigeration. You can experiment with different seed combinations, vinegars, and even flavor add-ins like honey or spices.

Ingredients for Homemade Mustard
Here’s what you’ll need:

½ cup yellow mustard seeds (about 100g)

½ cup brown mustard seeds (about 100g)

2 teaspoons pink Himalayan sea salt

⅔ cup water

1½ cups apple cider vinegar (preferably homemade)

💡 Optional: Use black mustard seeds for a spicier kick, or sweeten with honey for a honey mustard variation.

Step 1: Soak the Seeds Overnight
In a quart-size mason jar, combine:

Yellow and brown mustard seeds

Water

Apple cider vinegar

Sea salt

Give it all a good stir and seal the jar. Let it sit at room temperature overnight (12–24 hours). This allows the seeds to absorb the liquid and soften for blending.

Step 2: Blend the Mustard
Once the seeds have fully soaked and expanded, it's time to blend.

Use an immersion blender directly in the jar or transfer the mixture to a blender like a Magic Bullet.

Blend until you achieve your desired texture — smooth or coarse, it’s up to you.

If the mustard is too thick, add a little more vinegar to thin it out.

🧪 Taste test: The flavor will be strong at first, but mellow over a few weeks. Letting it sit will enhance the flavor depth.

Step 3: Heat and Prepare for Canning
Warm the mustard on the stove until it’s hot but not boiling.

Sterilize your mason jars, lids, and rings by boiling them for several minutes.

Carefully ladle the hot mustard into the hot jars, leaving about ¼-inch headspace.

Step 4: Clean, Seal, and Process
Wipe jar rims with vinegar to ensure a clean seal.

Place lids and rings on the jars (finger-tight).

Process jars in a boiling water bath for 10 minutes.

🔥 Tip: Always use a rack in the bottom of your canner to prevent jars from touching the base directly.

Step 5: Cool and Store
After 10 minutes, turn off the heat and let the jars sit in the water for a few minutes.

Remove jars and let them cool undisturbed.

Listen for the satisfying “pop” of the seals!

Final Thoughts
Homemade mustard is one of the easiest condiments to make and can at home. With minimal ingredients and equipment, you can create a flavorful pantry staple perfect for sandwiches, marinades, or charcuterie boards.

Feel free to customize your mustard by adding:

Honey for sweetness

Garlic or herbs for complexity

Black mustard seeds for extra heat

Once you taste your homemade version, you might never go back to store-bought!