Suesser Senf - German Bavarian Sweet Mustard
Bavarian sweet mustard is typically served with traditional Bavarian dishes, such as weisswurst (white sausages), bockwurst (pork sausages), and Bavarian pretzels. It can also be used as a dipping sauce for vegetables or as an ingredient in salad dressings. It's is a versatile condiment that can be enjoyed in many different ways and is a great way to add a touch of sweetness and spice to your food.
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Servings: 6 cups
Equipment
- large saucepan
- Large bowl
- Spice grinder, coffee grinder, or small food processor
- Colander
Ingredients
- 2½ cup White wine vinegar
- ¾ cup Apple juice or cider
- 1½ cup Water
- 14 oz Brown sugar
- 2 cloves Garlic, crushed
- 1 large Onion, quartered
- 4 whole Each: juniper and allspice berries, cloves
- 8 whole Black peppercorns
- ¼ tsp Ground nutmeg
- 1 large Bayleaf
- 2 tsp Salt
- 9 oz Yellow mustard seeds
- 9 oz Brown mustard seeds
Instructions
- Bring all the ingredients, except mustard seeds, to a boil. Reduce heat slightly and simmer for 10 minutes. Turn off heat a let it steep for around an hour. Strain over a large bowl and discard the strained solids.
- Coarsely grind the mustard seeds. Stir into the bowl with vinegar mixture, cover, and refrigerate for 3 - 4 weeks to mellow and thicken up.
Notes
- Mustard will keep for around 6 months in the refrigerator.
Nutrition
Calories: 548kcal | Carbohydrates: 72g | Protein: 17g | Fat: 23g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 614mg | Potassium: 630mg | Fiber: 8g | Sugar: 56g | Vitamin A: 26IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 7mg