German Sweet Mustard

1 medium yellow onion, grated (3/4 cup)
3/4 cup ground mustard powder
1/3 cup brown mustard seeds
1/3 cup yellow mustard seeds
2 large cloves of garlic, roughly chopped
5 tbsp brown sugar
5 tbsp raw honey
1 tbsp turmeric powder
1 tbsp kosher salt
1/2 tsp dill seeds
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup hot, filtered water
1 cup apple cider vinegar, with The Mother

First, grate the onion.
Then add the grated onion and all ingredients of mustard through nutmeg into a large glass bowl. (The brown sugar and raw honey will seem like a bit much, but believe me, you'll need it.)

Then add the hot water and stir. Try to do this part quickly, without breathing very deeply - the smell is quite strong. Then stir in the apple cider vinegar and finally cover with plastic wrap. Allow it to rest for 24 hours before blending. I stored mine in the oven (turned off!) to keep it safe and to keep the strong smell to a minimum. It will also appear watery, but it will thicken up once blended.

The next day, pour the mustard into a blender and liquefy for 1 min. Store in mason jars in the refrigerator until needed.

~Yields four 8 oz mason jars.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/german-pretzel-pizza.html

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