I made a mustard pickle and it consists of ground up mustard seeds, vinegar, wine vinegar, salt, and a little tumeric for the yellow color. I used both yellow mustard seeds as well as brown mustard seeds which have more heat, as well as some ground mustard powder. For the pickle part, it was cut up cukes, a few sweet red peppers for color, whole small onions and some cauliflower pieces. The same veggies a sweet mixed would have. Because I had a lot of left over mustard sauce (thickened slightly with a little Clear Jel), I also made some hotdog relish with chopped onions and cukes. NO OILS should be used.

With the hot peppers, garlic, etc. it would not be safe to can. Especially with oil in it. You would need to freeze a recipe like that which is not designed nor tested for canning.