Spicy Horseradish Mustard
['1 1/2 cups cider vinegar', '1/2 cup dry mustard', '1/4 cup yellow mustard seeds', '2 cloves garlic, minced', '2 tablespoons prepared white horseradish, drained', '2 teaspoons salt', '1 teaspoon packed light-brown sugar']
In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
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