Cured’s House Mustard

steps

Note: Begin recipe 2 weeks before using.

1. In a bowl or jar, combine mustard seeds and 1 cup of the vinegar and cover. Allow seeds to soak overnight at room temperature. They will absorb nearly all the vinegar.
2. Add half the soaked seeds, remaining 6 tablespoons vinegar, and honey to a blender or food processor and puree until smooth.
3. In a bowl, combine puree with remaining soaked seeds, brown sugar, and salt. Transfer to a jar, cover, and refrigerate for 2 weeks to allow harshness and heat of seeds to mellow. After that time, mustard will keep in the refrigerator for up to 4 months.