For the mustard recipes the links are below. I started each of the recipes by soaking the mustard seeds in the various vinegar, wines, and beer. All with different amounts of brown and yellow mustard seeds, but the key was the giving the recipe time even after canning to allow the flavors to mellow. Below is the picture of the three recipes in the first stage of soaking in their varioous liquids.
|Sri Lankan, Beer Thyme, and English Mustard soaking mustard seeds|