Strawberry Mustard

Putting Up with Erin- Strawberry MustardPutting Up with Erin- Strawberry Mustard

I’m not exactly sure why, probably the strawberries…, but it seems only appropriate that I drink a glass of home-brew strawberry mango kombucha while I write this strawberry mustard blog post. Sensing a theme here? STRAWBERRIES!!! I am up to my ears in strawberries. A little over a week ago the wild strawberries on my property started to ripen. My initial thoughts were “this is amazing, I am going to have fresh strawberries everyday.” A week later… “god damnit, I have to get home so I can pick them before the nasty roly polys beat me to it!” Honestly, I feel like I’m at war with the little strawberry buggers. Don’t get me wrong, and I’m definitely not complaining, I’m having tons of fun with it. Everyday is like Easter for fruits: I get to hunt for the ripest, juiciest, reddest berries amongst the bugs and weeds. Oh man, now I  can’t wait till cherry tomato season.

Thinking of ways to mix it up and get creative, I decided for this initial bloom (boom?) that I’d play with some savory ideas. Initially planning on doing a strawberry relish (not sure if that’ll actually work), I came up with this whole grain strawberry mustard instead. A super easy mustard recipe and depending on your desired taste you can modify by adding more or less strawberries. Enjoy this sweet and tangy mustard with cheese, crackers, and perhaps another savory jam or jelly. The strawberries featured in this recipe were picked locally at Lyon Farms.

Putting Up with Erin- Strawberry Mustard
Putting Up with Erin- Strawberry Mustard

Strawberry Mustard

Yield: 3 half pints


  • 3-4 cups of chopped strawberries (washed, stems and leaves removed)
  • 1 cup whole mustard seeds (brown or yellow)
  • 2 cups apple cider vinegar
  • 4 Tbsp brown sugar
  • 2 tsp salt


  1. In a medium-sized bowl, combine mustard seeds and vinegar. Cover, and let set for 24 hours until all liquid is absorbed by seeds.
  2. After all liquid is absorbed, add salt, sugar, and strawberries to mustard seeds. Using a immersion blender or food processor, puree until smooth yet still grainy.
  3. Add mustard to a medium-size, non-reactive pot. Stirring regularly cook on medium-low heat until remainder of vinegar liquid has cooked down or until desired consistency (20-45 minutes).
  4. Add hot mustard to hot, prepared, sterilized jars leaving ~ 1/2 inch headspace. Wipe rims, apply lids and rings (finger tight). Process in hot water bath for 10 minutes. Remove from heat, keep covered for an additional 5 minutes.
  5. Remove jars from canner, let cool on folded towel for 12-24 hours.

5 responses to Strawberry Mustard

  1. Links: Strawberries, Maple Syrup Grading, and a Winner - Food in Jars

  2. well this is the first thing ive ever made that my partner has described as not only inedible, but like licking grease off a 9 volt battery.
    II tried it and thought maybe it was just not to my taste but if my partner cant eat it then it cant be eaten.

    • How long did you wait after making to taste? I’d recommend atleast a month. The first mustard I made I threw out because I tasted it a couple days later and it was horrid. Later found out that the astringent (battery flavors) go away with time. 🙂

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