Seedy Mustard

 

1/2 cup yellow mustard seeds

3 T. brown mustard seeds

1/2 cup apple cider vinegar

1/4 cup pale ale, Belgian-style beer, or water

2 T. light brown sugar

1 T. honey

Pinch of sea salt

1 T. ground mustard powder

 

Pour the mustard seeds, vinegar, and beer into a bowl. Whisk together and allow to soak 8 hours or overnight. Stir in the sugar, honey, salt, and mustard powder. Place about ⅔ of the mixture in a food processor and grind until it becomes a paste, then pour back into the bowl with the unprocessed amount and mix well. Pack the mustard into a pint-sized mason jar and allow to rest for a day in the fridge before using. Keep refrigerated.