Spicy Peppered Mustard

1 c Mustard seeds
3/4 c white wine vinegar
2 Tbsp mixed peppercorns
1/4 c each water and liquid honey
1 tsp salt
In blender, combine mustard seeds, vinegar, and peppercorns; let soak for 1 hour. Add water, honey and salt; liquefy until desired consistency. Meanwhile, boil lids for 5 minutes.

Fill sterilized 1/2 c canning jars, leaving 1/2" headspace. Wipe rims if necessary. Seal with prepared lids; screw on bands fingertip tight. Process in boiling water bath canner for 5 minutes. Remove and let cool on rack for 24 hours. Check seal, wipe jars, and store in cool dark dry place.
Makes 2 cups.

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