- 1/2 cup yellow mustard seeds
- 3/4 cup cider vinegar
- 1/4 cup water
- 1 1/4 tsp sugar
- 1 1/2 tsp salt
To Make:
1. Soak must seeds in vinegar and 1/4 cup water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover them)
2. Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth about 2 minutes. Thin to desired consistency with additional water and season with salt.
Mustard keeps chilled, 1 month
