Spicy Mustard

  • 1/2 cup brown mustard seeds (use yellow if you do not want it spicy)
  • 3/8 cup red wine vinegar (I mixed the vinegars to equal 3/4 cup. You could use one or the other.)
  • 3/8 cup distilled white vinegar¬†
  • 1/3 cup water
  • 1 1/4 teaspoon sugar
  • 1 1/2 teaspoon salt
  1. Soak mustard seeds in vinegar and water at room temperature for 2 days. Make sure all seeds are submerged. 
  2. Puree mixture in a food processor with sugar and salt until almost smooth. Thin, if necessary, with water to the desired consistency. Season to taste with salt.