The short version:

- Make a pickling brine from water, garlic, white wine, vinegar and salt.
- For every 1 part mustard seeds (I’m assuming yellow mustard), use 2 parts of this brine.
- Turmeric helps the colour
- and blend thoroughly. Use Xanthan gum as thickener when needed. Optionally pass through a sieve.
- Target a final salt content of about 5%.
- Leave to rest for a few days - it will be fairly bitter initially.