I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. —Sue Braunschweig, Delafield, Wisconsin
- 1 cup ground mustard
- 1 cup cider vinegar
- 3/4 cup sugar
- 1/4 cup water
- 2 teaspoons salt
- 1-1/2 teaspoons dill weed
- 2 eggs, lightly beaten
- In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator. Yield: 32 servings.
Originally published as Dill Mustard in Taste of Home December/January 1994, p15
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