INGREDIENTS

• 2 tablespoons yellow mustard seeds
• 2 tablespoons brown mustard seeds
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 1 teaspoon sea salt
• 1 tablespoon finely chopped fresh dill

INSTRUCTIONS

1. Using a coffee grinder (used only for spices) or a mortar and pestle, coarsely grind both mustard seeds and transfer them to a glass jar.
2. Add remaining ingredients and stir well to mix well.
3. Allow to sit at room temperature for at least 8 hours and then store in the fridge.

Yields: 6 ounces

TIPS: Flavor will be best if allowed to sit for a few days before using. If you want to cut the spice, you can add a 1-2 teaspoons of honey.