- 1/4 cup whole yellow mustard seeds
- 1/4 cup apple cider vinegar
- 1/2 cup Dijon mustard
- 2 tablespoons dry mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- salt and ground black pepper to taste
- Whisk the mustard seeds, cider vinegar, Dijon mustard, dry mustard, honey, garlic, jalapeno pepper, salt, and black pepper together in a bowl. Cover with plastic wrap; can be refrigerated up to 1 week.