Ingredients

• 1 1/2 cups cider vinegar
• 1/2 cup dry mustard
• 1/4 cup yellow mustard seeds
• 2 cloves garlic, minced
• 2 tablespoons prepared white horseradish, drained
• 2 teaspoons salt
• 1 teaspoon packed light-brown sugar

Instructions

1. In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)