Makes about 2 cups

½ cup yellow mustard seeds

½ cup brown mustard seeds

1 cup yellow mustard powder

1 ½ cups sugar

Cider vinegar

Put the mustard seeds in the jar of your blender and pulse until they are cracked but not turned totally into powder.  Some will remain whole and some will become powdered, but the majority will be cracked.  That’s fine.  Put into a large bowl with the sugar and mix well.  Begin adding cider vinegar while stirring until you reach the desired consistency.  Put in a jar with a tight fitting lid and leave on the pantry shelf and use as needed.   IT DOES NOT NEED REFREGERATION. 

Attention!  When first made this has all the charm of battery acid.  After 3 or 4 days however, the flavors blend and it becomes just about the best mustard you will ever have.  Also, as it sits it becomes thicker.  If it becomes too thick, just thin it back to your desired consistency with more cider vinegar or even a bit of water.

This is an excellent condiment, particularly for things like a roast beef or Polish sausage sandwich.  You will find however, that it is far more than a condiment, it is a very useful ingredient.  I use it liberally in numerous sauces, dressings and marinades as you will see as you peruse the recipes on this site.