1 cup dry mustard
1 cup cider vinegar
1/3 cup honey (I used clover honey- it's a light honey)
1/2 tsp salt (I used a fine sea salt)
1/4 tsp fresh ground black pepper
I used small jars (125 ml) and ended up with 7 of them.
1) Add everything to a medium-sized pot, and whisk everything together to blend it
2) Simmer over medium heat for 5-6 minutes, it should get thick.
3) Sterilize jars, simmer lids, and prepare hot water bath in your canning pot.
4) Ladle mustard mixture into jars leaving 1/2" of headroom. Wipe rims, clear out air bubbles, seal and process in hot water bath for 10 minutes.
Edited to add: the mustard will take several days to develop its flavor and mellow out- be patient. Also, if you don't feel like canning, you can put jars into the fridge instead. It should last a few weeks.
Easy peasy! I highly recommend giving it a try.