1/2 cup Spicewalla brown mustard seeds

1/2 cup apple cider vinegar

1 cup water

1 tablespoon honey 

1/2 teaspoon salt 

1/4 teaspoon Spicewalla ground turmeric (optional)

1. Place the brown mustard seeds in a small bowl. Pour the water over the seeds and let them soak for at least 2 hours or overnight. This softens the seeds and makes them easier to blend.
2. Drain and rinse the mustard seeds. Transfer them to a blender or food processor.
3. Add the vinegar, honey, salt, and turmeric (if using). 
4. Blend the mixture aiming for a coarse texture with some whole seeds still visible. Add a bit more vinegar or water to adjust if the mixture is too thick. 
5. Taste the mustard and adjust the honey, salt, and/or vinegar to your liking.
6. Transfer the mustard to a clean jar with a tight-fitting lid. Let it sit at room temperature for 24 hours to allow the flavors to meld and develop. The mustard will become spicier as it sits.
7. After the mustard has matured, store it in the refrigerator. It will keep for up to 3 months.