One pound of mustard seeds contains approximately 100,000 seeds. Although they are tiny, cooking is optional when eating mustard seeds. If you are adventurous, eating uncooked mustard seeds provides an intense bitter taste. Mustard seeds are normally cooked in oil to release the spicy properties of the mustard seeds. Two common types of mustard seeds are yellow mustard seeds and hot mustard seeds.
Pour 8 oz. of distilled water in a large bowl. Mix the water with 6 oz. of lemon juice. The citric acid in the lemon juice helps in the preservation process.
Pour 1 cup of uncooked mustard seeds in the bowl.
Soak the uncooked mustard seeds in the water and lemon juice for 12 hours. This softens the mustard seeds and shells.
Pour the soaked mustard seeds and solution into the blender. Add 1 tbsp. of honey for sweetness.
Set the blender to the liquefy setting. Liquefy the mustard seeds, vinegar and water for five minutes. The mixture should have a creamy texture.
Pour the mustard seed paste in a glass jar. Scoop out excess mustard seed paste with a teaspoon.
Store the mustard seed paste in the refrigerator. The mustard seed paste lasts for two months if refrigerated. The potency of the mustard seed paste lessens over time. Adjust to your personal taste.
Homemade mustard must be refrigerated to prevent spoilage.