Recipe#5259

Title: GERMAN-STYLE MUSTARD

SOAR

     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       t            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-aluminim 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 neccesary 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