Ingredients
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup pale ale
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1/2 teaspoon sea salt
Directions
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir vinegar and beer into the mustard seeds until just combined.
- Cover the mixture with plastic wrap and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
- Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar and refrigerate. For a spicier result, leave the jar of mustard at room temperature for 1 to 2 days before refrigerating.