The other day Jedd went to the grocery store to stock up for the week. While he was gone I realized that I had asked him to grab sandwich stuff, but I forgot that we were out of mustard. I had beautiful turkey, rye bread and swiss cheese coming home but no mustard.

And Jedd had forgotten his phone.

To quote the Princess Bride: “Inconceivable!”

But I did have mustard seeds and vinegar.

So, I started the mustard making process and it was amazingly simple. And this mustard is much better than anything I've ever had out of a jar. I've been eating it on sandwiches, as a side for meat and as a topping for little afternoon snacks of toast and cheese.

Once I finish this batch I'm going to make it again, but I'm going to combine it with my mother's good homemade horseradish. Although, I'll be doing it just to feed my horseradish addiction. I can't not combine the too. But, just a heads up – this mustard doesn't really need any more heat. I've been sweating all week.

Homemade Spicy Mustard

¼ cup of yellow or brown mustard seeds

6 tablespoons of white vinegar

5 tablespoons of water

½ teaspoon of salt

In a small non-metal bowel, mix together the mustard seeds, vinegar and water. Let sit for 2 days. Add the salt and mix together in a blender or food processor. Blend for 2-3 minutes or until the mustard is the right consistency. Refrigerate for up to a month in a glass jar.

Makes 1 cup of mustard.

Photo by Launie Kettler