Ingredients

　　1 cup white wine vinegar

　　1 cup sugar

　　1 tablespoon dry mustard

　　1/2 cup mustard seeds

　　In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.

　　'wichcraft