====== Whole-Grain Mustard ======

===== Ingredients =====

  * 3/4 cup cider vinegar
  * 1/2 cup cold water
  * 1/3 cup yellow mustard seeds
  * 1/3 cup brown mustard seeds
  * 1 to 2 tablespoons packed light brown sugar
  * 1 1/4 teaspoons salt

===== Procedure =====

  - In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)
  - Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate.
  - In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed.
  - Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets.
  - Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, the flavor will continue to mature but will not become spicier.)