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.