1 cup white wine vinegar or Garlic Mustard vinegar
1 cup Garlic Mustard, minced
½ tsp salt
¼ cup Maple Syrup
1. Soak the mustard seeds in the Garlic Mustard vinegar overnight.
2. Put into a food processor and add the rest of the ingredients. Pulse to blend well
3. Let it all sit together in a covered container for several days to mellow.
4. Put in small jars (1/4 pints work nicely).
Note: Mustard keeps well in the fridge for many months or you can can it in a boiling water bath for 10 minutes to seal.
UPDATE: As Rose promised, this mustard mellowed beautifully in two days! Much less bite, so don't be timid. It is scrumptious!