German-style mustard

Yield: 6 Servings

Ingredients:

1/4 c Yellow mustard seed
2 tb Black or brown mustard seed, heaping
1/4 c Dry mustard
1/2 c Water
1 1/2 c Cider vinegar
1 sm Onion chopped
2 tb Firmly packed brown sugar
1 ts Salt
2 Garlic gloves, minced or pressed
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Dried tarragon leaves
1/8 ts Turmeric

Adapted from Gift Ideas from the Kitchen

In a small bowl, combine mustard seed and dry mustard. In a 1 to
2 quart non-aluminum pan, combine remaining ingredients. Simmer
uncovered, on medium heat until reduced by half, 10-15 minutes. Pour
the mixture into the mustard mixture. Let mixture soak at room
temperature 24 to 48 hours, adding additional vinegar if necessary in
order to maintain enough liquid to cover seeds.

Process the seeds and mixture in a blender or food processor until
pureed to the texture you like --this can take at least 3 or 4
minutes.
Some prefer whole seeds remaining, others a smooth paste. The
mixture will thicken considerably upon standing. If it gets too thick
after a few days, stir in additional vinegar.

Scrape mustard into clean, dry jars; cover tightly and age at least 3
days.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.