Brown Maple Mustard- Putting Up with ErinBrown Maple Mustard- Putting Up with Erin

For the past several years, February has been a pretty year changing month for me. I like to think of February as the beginning of my pre-Spring cleaning, and I don’t mean laundry, clutter, dust. I mean happiness, healthy changes, increased motivation, seeing things in a new light, and a hell of lot of good riddance. I’m not really one for the whole notion of Valentines day, if anything I’ve typically found that hanging with myself or with good friends rather than a romantic partner, on this particular day more my style. I don’t know about you, and I apologize if any of you feel offended, but Valentines day to me feels a bit forced. A day that people are expected (shutter) to go out of their way to do something special for others. Don’t get me wrong, I like to feel like I deserve to be treated like a princess just as much as anyone else today, but no more than any other day! Last year, I had great plans of romancing myself… I bought some way too strong beer, some fresh veggies for dinner, and had que’d up a great “dance in my undies alone” play list for the evening. Turns out a really good friend was in need of some company. The evening turned out in a way that was totally unexpected… I mean we expectedly got buzzed and danced to Kesha, MJ, and every other horrific pop artist that night… but what wasn’t expected was the message that the night instilled in me, “Wake up, there’s more for you in life than you can ever know!” So to that friend (you know who you are), and to all of you reading this, I give that message to you. Happy Valentines day.

Mustard, right… stop ranting Erin! But first, mustard seeds are the goddamn glitter of the canning world. It is utterly impossible to do anything with loose seeds without them going EVERYWHERE…. OK, this brown maple mustard is my first 100% brown seed mustard I’ve made. Brown mustard seeds exhibit a stronger more intense flavor of mustard than your typical yellow mustard seeds. As I was out of the yellow variety I figured I’d play around a bit: I first soaked the seeds in APV and apple cider, then threw in copious amounts of organic grade A pure maple syrup. The color and smell of this maple mustard is amazing. Enjoy!

Brown Maple Mustard- Putting Up with ErinBrown Maple Mustard- Putting Up with Erin

Brown Maple Mustard

Yield: 4-5 half pints


  • 2 cups whole brown mustard seeds
  • 1 cup apple cider vinegar
  • 1 cup apple cider
  • 3 tsp kosher salt
  • 1 cup 100% pure maple syrup
  • 1/2 cup water


  1. In a medium-size bowl combine mustard seeds, cider, and vinegar. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
  2. Add soaked mustard seeds to a food processor/ blender/or process with an immersion blender until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquify).
  3. Add mustard mixture to a medium-size, non-reactive pot. Add the maple syrup, salt, and 1/2-1 cup of water. Bring to a boil, simmer over medium heat until reduced by half.
  4. Pour mustard into hot prepared jars, wipe rims, apply lids, and rings (finger tight), then process in a covered hot-water bath for 10 minutes. Turn of heat, let set for an additional 5 minutes.
  5. Remove jars from canner and let cool on a folded towel for 12 hours.

8 responses to Brown Maple Mustard

  1. Links: Apple Butter Pulled Pork and Desperation Pie - Food in Jars

  2. Any reason why you couldn’t make this with yellow mustard seeds. I ask because I have quite a lot of them and it seems like maple would be a good match.

  3. I’m going to give this a try – also probably with yellow seeds, or maybe a combination. Not sure what I have in the cupboard. I’m interested in the soaking for 24-48 hours idea. My past mustards have come out very strong and bitter – maybe this is the key to a mellower taste? If not, no worries, as even the most pungent mustard has a home in homemade barbecue sauce!!

  4. Have you ever tried making sweet onion and galic mustard? It is so delicious and expensive!! Good on just about anything you put it on. In fact if I could make it I’d put it on everything!
    I have been known to eat it right out of the jar!
    I’m asking because I’ve never made mustard and it looks like you’ve been at it for awhile. Any hints would be greatly appreciated!

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