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Add mustard seed, cloves and water to canning jar and close lid. Let sit for 24 hours.
Move mustard mixture from canning jar to blender or mortar and pestle. Blend until mixture has thickened and many of the mustard grains are broken up. Add remaining spices and blend.
Move mixture to canning jar, careful to minimize any trapped pockets of air.
Close lid firmly and leave at room temperature for 3 days.
Open lid, stir in vinegar, taste, and add other seasoning as desired.
Your mustard is ready. You may refrigerate it or not, as per your preference.