Bill's grandfather used to make Swedish mustard, with Bill helping occasionally. To crush the mustard seeds, he used a large bowl and a 10 pound iron ball. He placed the mustard seed in the bowl and moved the ball around and around in circles to crush the seeds. It took at least an hour or two and he would pass the ball off to any one he could.
My MIL, Alice, in later years used a blender to crush the seeds, and I use a food processor. I always thought it was the vinegar that determined how much heat would be in the mustard. She informed me that is not the case; it is the quantity of sugar that determines it. The more sugar, the hotter the mustard is!!
If you love hot spicy mustard, this recipe is for you! It's not for the timid palate.
1 cup dry mustard seeds, black or dark brown
1 cup white vinegar, approximately
1/4 cup granulated sugar, approximately
Pour a little vinegar over mustard seeds and let stand for 10 minutes.
Put half of mustard seeds in a blender with 2 tablespoons of vinegar.
Switch blender back and forth from low to high.
When it starts to thicken, or turn yellow, add 2 teaspoons of sugar and a little more vinegar.
It takes about 5 minutes.
Remove mixture from blender and place in a bowl.
Repeat steps for the remaining half of mustard seeds.
After it is finished, return mixture from bowl to blender.
All the mustard will be ground now.
Whirl the mixture for a minute or so.
Keep adding sugar and vinegar until all is used.
If too thick, add more vinegar.
And remember, if you want it hotter, add more sugar!
Yum! It is the perfect condiment with a kick!