Instructions: Soak together the mustard seeds, dry mustard, hot water, & 1/2 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
1-1/2 cups.

by Schneider and Colchie

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