1 oz. White Mustard Seeds

2 ½ C. Water

1 C. Coleman’s Mustard

¾ C. + 2 T. Cider Vinegar

1 ½ tsp. Salt

4 T. light Brown Sugar

1 tsp. ground Dill Seeds (mortar and pestle)

1 ½ tsp. Turmeric

1 C. chopped Dill Leaves

 

Add mustard seeds and water to a glass bowl and allow to sit overnight. The next day add powder, vinegar, salt, sugar, ground dill and turmeric. Use bowl to create double boiler with a saucepan containing water. Cook over very low heat for 4 hours. Check regularly that water has not evaporated, and do not allow the mustard mixture to come to a boil, as the seeds will become bitter. Once cooked, allow to cool completely and then stir in chopped dill leaves. Store in covered container for up to 4 weeks.

 

 

Yield:

Calories:

Fat:

Fiber: