Ingredients:
1/4 cup yellow mustard seeds
2 tablespoons brown mustard seeds
1/4 cup mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small white onions, finely minced
2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 garlic cloves, minced
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon dried tarragon
1/4 teaspoon turmeric
Directions:
In a small bowl, combine mustard seed and dry mustard; set aside.
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).
The mixture will thicken 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.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.