Sweet german mustard

1 -1/2 cups

Ingredients

Quantity Ingredient
¼ cup Mustard seeds, whole
½ cup ;Water, hot tap
¼ cup ;Water, cold tap
2 tablespoons Sugar, dark brown
2 smalls Garlic clove; peeled & halved
2 pinches Cloves; ground
5 tablespoons Dry mustard
1 cup Cider vinegar
2 slices Onion, slice
1½ teaspoon Salt
¼ teaspoon Cinnamon, ground
¼ teaspoon Allspice, ground
¼ teaspoon Tarragon, dried; crumbled
3 tablespoons Corn syrup, light
¼ teaspoon Dill seeds
-- Better than Store-Bought
by Schneider and Colchie

Directions

Soak together the mustard seeds, dry mustard, hot water, & ½ cup of the vinegar for at least 3 hours. Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon & cloves. Bring to a boil, boil for one minute & cover. Let stand one hour.

Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor.

Process the mustard (covered) till like a coarse puree with a definite graininess. Pour mixture into the top of a double boiler set over simmering water & cook 10 minutes, stirring often till the mixture is noticeably thicker. Remove from heat, add the Karo and pour into a storage jar. Let it cool uncovered, then cap and store.

Can be refrigerated or not. Makes about 1-½ cups.

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