Green Peppercorn Mustard - cooking recipe

Ingredients

6 tablespoons white mustard seeds
3 tablespoons green peppercorns
2 tablespoons honey
60 ml cider vinegar (1/4 cup)
1 tablespoon salt
1/2 teaspoon nutmeg, ground
1/4 teaspoon allspice, ground

Preparation

In a blender grind mustard seeds finely.
In a glass or ceramic bowl, mix together mustard powder and 3 tablespoons water and leave to stand 30 mins.
Blend mustard mixture and the rest of the ingredients until mustard acquires a grainy texture. If mixture seems too dry, add a little more water or honey.
Cover and let stand 12 hours before pouring into sterilised jars.
Seal.
Store in a cool, dark place 2 weeks before using.
Refrigerate after opening.