Green Peppercorn Mustard

• Ready In: 0 mins
• Yields: 1 cup

Ingredients

• 6  tablespoons white mustard seeds
• 3  tablespoons green peppercorns
• 2  tablespoons honey
• 60  ml cider vinegar (1/4 cup)
• 1  tablespoon salt
• 1⁄2 teaspoon nutmeg, ground
• 1⁄4 teaspoon allspice, ground

Directions

1. In a blender grind mustard seeds finely.
2. In a glass or ceramic bowl, mix together mustard powder and 3 tablespoons water and leave to stand 30 mins.
3. Blend mustard mixture and the rest of the ingredients until mustard acquires a grainy texture. If mixture seems too dry, add a little more water or honey.
4. Cover and let stand 12 hours before pouring into sterilised jars.
5. Seal.
6. Store in a cool, dark place 2 weeks before using.
7. Refrigerate after opening.