Simple Homemade Mustard

Put the mustard seeds into a large bowl, add the apple cider vinegar and water, and mix well so the seeds are evenly moistened.

Cover the bowl and let the seeds swell for 8-12 hours at room temperature until softened and easier to blend.

Prepare clean small jars with lids, rinse them with hot water, and let them dry.

Transfer the swollen seeds with their liquid to a blender, add salt and sugar, and start blending until smooth or leave it coarser according to your preference.

Stir in honey for gentle sweetness and turmeric for a golden hue, then blend for a total of 1-3 minutes until you reach the desired consistency.

Adjust the consistency spoonful by spoonful with a little water if you want a thinner mustard, and briefly blend again to combine.

Taste and adjust salt or sweetness as needed, bearing in mind the flavors will mellow after resting.

Use a spatula to transfer the finished mustard into the prepared jars, level the surface, and seal tightly with the lids.

Let it rest in the refrigerator for at least a few hours, ideally until the next day, so the flavors can meld and round out.

Serve with cold cuts, roasted meats, or use in dressings and marinades. Store chilled and consume within two weeks.