Pickles, Chutneys & Relish

Wholegrain Mustard


  • 2tbsp Yellow (White) Mustard Seeds
  • 2tbsp Brown Mustard Seeds
  • 100ml White Wine or Cider Vinegar
  • ½ teaspoon Sea Salt
  • 1 teaspoon Sugar


In a Kilner® jar, add the mustard seeds and cover with the vinegar.

Leave to stand for 3 days – do not refrigerate. To prevent the kitchen from smelling of vinegar, cover with cling film.

Check periodically – the seeds will swell as they absorb the liquid. Add additional liquid to prevent drying out, it does not matter if you add too much.

After 3 days drain off the surplus liquid and reserve.

Use a hand blender, food processor or pestle & mortar to grind the seeds into a paste. Add the salt, sugar and continue to blend. Add a little extra reserved liquid to get a mustard with a good consistency.

Pour into sterilized Kilner® jars and if possible leave for a few days to mature. Your finished Kilner® jars will keep for 6 months in a cool, dry cupboard.

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