ROSEMARY GRAPEFRUIT MUSTARD

By tulawdog

Ingredients

• 1 Tablespoon Plus 1 and 1/4 Teaspoons Yellow Mustard Seeds
• 1 and 1/2 Teaspoons Brown Mustard Seeds
• 2 Tablespoons Plus 2 Teaspoons Apple Cider Vinegar
• 2 Tablespoons Plus 2 Teaspoons Water
• 2 Teaspoons Rosemary
• 1/4 Teaspoon Grapefruit Zest
• 1/2 Teaspoon Grapefruit Juice
• 1/2 Teaspoon Dark Brown Sugar
• 1/4 Teaspoon Sea Salt
• (1) 4 Oz. Canning Jar, sterilized

Preparation

Step 1

In a 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, vinegar, water, rosemary, grapefruit zest, and grapefruit juice. Cover and allow to sit in the refrigerator for 2 days.



Pour the mixture into a blender or food processor with the sugar and salt and blend until it has smoothed out a bit but is still relatively coarse in texture. Keep refrigerated, use within 2 months.