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Dill Mustard

 Dill Mustard
"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," reveals Sue Braunschweig of Delafield, Wisconsin.
32 ServingsPrep: 10 min. + standing Cook: 10 min.


  • 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.
Nutritional Facts: 1 serving (1 tablespoon) equals 47 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 152 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.