Yield: 2 Cups
Work: 10 Minutes
Total: Overnight + 10 Minutes
¾ Cup Apple Cider Vinegar
½ Cup Cold Water
⅓ Cup Yellow Mustard Seed
⅓ Cup Brown Mustard Seed
1 Tbsp Honey
1 Tsp salt
Combine Vinegar, Water, and Mustard seeds in a bowl and let sit on counter overnight.
Option: for course Mustard measure out ½ Cup of mixture and set aside.
Combine remaining mixture with Honey and Salt in a food processor and blend until coarse consistency is achieved.
For course Mustard, remove Mustard from food processor and add reserved ½ Cup mixture from earlier, then mix with spoon.
Mustard will last at least 6 months in an airtight container in the refrigerator.
Blend more for smoother consistency.
Increase Vinegar for a sharper flavored Mustard.
Apple Cole Slaw