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.
