Champagne-Dill Mustard

A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks.

Ingredients

• 0.75 cup yellow mustard seeds
• 0.25 cup brown mustard seeds
• 1 cup champagne
• 0.5 teaspoon dried dill weed
• 0.5 cup apple cider vinegar
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Steps

1. Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
2. Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.