Ingredients

• 1/2 cup apple cider vinegar
• 1/4 cup yellow mustard seed (exactly one jar of the McCormick seeds)
• 1/4 cup brown mustard seed
• 1/4 cup beer or water
• 2 teaspoons brown sugar (or more to taste)
• 3/4 teaspoon kosher salt

Directions

1. Combine vinegar, mustard seeds and beer or water in a bowl, stir, cover in plastic wrap and let sit at room temperature for 8-48 hours.
2. Process soaked mustard seeds with sugar and salt in food processor until coarsely ground and thickened, about 1 minute, scraping down bowl as necessary.
3. Transfer mustard to container and let stand at room temperature until it achieves desired spiciness, then refrigerate for up to 2 months.

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