1/3 cup mustard seed
3 tablespoons dry mustard
1/2 cup cider vinegar
1/2 cup dark beer
2 garlic cloves, minced
1/4 cup firmly packed palm sugar
3/4 teaspoon sea-salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
a sprinkle of pepper & turmeric
How to make it
In a small bowl, combine the mustard seed, dry mustard, and cider vinegar. Cover the bowl with plastic wrap and let the mustard mixture stand at room temperature for 3 hours.
In a small saucepan, combine the dark beer, garlic, palm sugar, sea salt, ginger, and allspice. Stir in the mustard mixture. Over moderate heat, bring the mixture to a boil; reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Spoon the mustard into a hot, clean canning jar and seal tightly. Let the mustard cool to room temperature. Store in a cool, dark place and in the refrigerator after opening. Sprinkle pepper & turmeric on. Makes about 2 cups.