Dill Mustard
7 ingredients
3 steps
Ingredients
- 1 cup dry mustard
- 1 cup vinegar
- 3/4 cup sugar
- 1/4 cup water
- 1 1/2 teaspoons dried dill weed
- 2 teaspoons salt
- 2 eggs, lightly beaten
Directions
-
1Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 4 to 6 hours.
-
2Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 8 minutes or until thickened.
-
3Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months.
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