Our mustard supply was starting to shrink so thought I would get a batch on the go.  If you like a burly mustard with some texture, this is the recipe for you.

I buy yellow and brown mustard seed from the bulk bins of some grocery stores or order from Amazon.

This time I made a 1 lb (500 gm) batch.  I ground the seeds in my handy chopper.

I like a grainy texture so some seeds were left whole. You could grind the whole lot to a powder if you like a smooth texture.  Stir in 1 ¼ cups (620 ml) white wine vinegar and let sit for 15 minutes.  Then add another 1 ¼ cups vinegar, 2 tbsp  sea salt and 4 tbsp of honey.

Cover and let sit overnight on the counter.  In the morning if it seems too dry add a bit more vinegar, also a bit more honey if you like it sweeter.  Spoon into clean jars and put in the back of the fridge for a MONTH to mature.  Yes, Jay and Dax I made extra for you!

This mustard works out a lot cheaper than buying the fancy store stuff and you can pronounce the ingredients.  It will keep in the fridge for up to a year.