Crunchy Mustard

• 2 oz (50 g) white mustard seeds
• 2 oz (50

Put the mustard seeds and vinegar into a bowl and leave for 36 hours. Place the soaked seeds into a blender with the honey, cinnamon and salt and blend at high speed until thick and creamy. Add more vinegar if the mixture seems too thick. Put into small airtight jars or pots. Seal well or the mustard will dry out quickly.