Dill Mustard Recipe
Dill Mustard Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 10 min.

Ingredients

  • 1 cup dry mustard
  • 1 cup cider vinegar
  • 3/4 cup sugar
  • 1/4 cup water
  • 2 teaspoons salt
  • 1-1/2 teaspoons dill weed
  • 2 egg, lightly beaten

Directions

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

Nutritional Facts

1 tablespoon: 47 calories, 2g fat (0 saturated fat), 13mg cholesterol, 152mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 2g protein.

  • 1 cup dry mustard
  • 1 cup cider vinegar
  • 3/4 cup sugar
  • 1/4 cup water
  • 2 teaspoons salt
  • 1-1/2 teaspoons dill weed
  • 2 egg, lightly beaten
  1. 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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Whiley User ID: 5723478 5299
Reviewed Nov. 2, 2012

"I really like dill and this mustard is very good! Just one ?. Can you can it for later use with the eggs in it?"

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