Spicy Horseradish Mustard

Ingredients

• 1.5 cups cider vinegar 
• 0.5 cup mustard dry
• 2 cloves garlic minced
• 2 tablespoons horseradish white prepared drained
• 1 teaspoon light-brown sugar packed
• 2 teaspoons salt 
• 0.3 cup mustard seeds yellow

Equipment

• food processor
• canning jar

Directions

1. In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)