½ cup mustard seeds (yellow, brown, or a combination)
½ cup apple cider vinegar
½ cup Miller Lite
¼ cup honey or agave syrup
1 teaspoon kosher salt
1. In a small bowl, add the mustard seeds and cover with vinegar and Miller Lite. Add in the honey and the salt and stir to combine. Cover the bowl with plastic wrap and let soak overnight in the refrigerator, so the seeds absorb some of the liquid.
2. Add mustard seeds and all their soaking liquid to a blender. Purée until the mixture is pretty smooth, with a few mustard seeds still whole. Use immediately or store in an airtight container in the refrigerator for up to 1 week.