Whole Grain Mustard

Makes 2 Cups

½         Cup Yellow Mustard Seeds

½         Cup Brown Mustard Seeds

¾         Cup Cider Vinegar

¾         Cup Beer

2          Tablespoons Dark Brown Sugar

In a glass or ceramic bowl combine the mustard seeds with the vinegar and beer. Cover with plastic wrap and set aside in a cool dark part of the kitchen. Let stand for 24 hours.

Place the mixture with the sugar in the bowl of a food processor fitted with the steel blade and pulse to combine the mixture to the coarseness desired. Place in a glass jar with a lid and refrigerate for up to 2 months.

Whole Grain Mustard