Pink Peppercorn Mustard - cooking recipe

Ingredients

3 tablespoons pink peppercorns
6 tablespoons white mustard seeds
4 tablespoons dry white wine
1/2 teaspoon ground allspice
4 tablespoons white wine vinegar
2 tablespoons honey
1 -2 teaspoon kosher salt

Preparation

Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
Mix in the wine and let soak for an hour.
Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
Spoon into small, sterilized jars with tight fitting lids to prevent drying out.