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Ingredientes
- 1/4 c. Mustard seeds, whole
- 1/2 c. ,Water, warm tap
- 1/4 c. ,Water, cool tap
- 2 Tbsp. Sugar, dark brown
- 2 sm Garlic clove, peeled & halved
- 2 pch Cloves, grnd
- 5 Tbsp. Dry mustard
- 1 c. Cider vinegar
- 2 slc Onion, slice
- 1Â 1/2 tsp Salt
- 1/4 tsp Cinnamon, grnd
- 1/4 tsp Allspice, grnd
- 1/4 tsp Tarragon, dry, crumbled
- 3 Tbsp. Corn syrup, light
- 1/4 tsp Dill seeds
Direcciones
- Soak together the mustard seeds, dry mustard, warm water, & 1/2 c. of the vinegar for at least 3 hrs. Combine in a saucepan the rest of the vinegar, cool 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 mix into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor. Process the mustard (covered) until like a coarse puree with a definite graininess.
- Pour mix into the top of a double boiler set over simmering water & cook 10 min, stirring often until the mix is noticeably thicker.
- Remove from heat, add in the Karo and pour into a storage jar. Let it cold uncovered, then cap and store. Can be refrigerated or possibly not.
- Makes about1-1/2 c..
- by Schneider and Colchie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 670g | |
| Calories 621 | |
| Calories from Fat 138 | 22% |
| Total Fat 16.43g | 21% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 4407mg | 184% |
| Potassium 674mg | 19% |
| Total Carbs 103.74g | 28% |
| Dietary Fiber 10.5g | 35% |
| Sugars 48.65g | 32% |
| Protein 15.3g | 24% |
