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HUNTER'S MUSTARD
1 medium onion, peeled
4 whole cloves
2 cloves garlic, thinly sliced
1 1/4 cups cider vinegar
1 cup dry mustard
1 bay leaf
1 teaspoon honey
1/4 teaspoon dried basil
1/4 teaspoon ground marjoram
1/4 teaspoon turmeric
1/8 teaspoon tarragon
1 cayenne pepper and white pepper
1 teaspoon homemade horseradish (optional)
Stick onion with cloves. In a medium-size bowl, combine onion,
garlic, and vinegar; cover and refrigerate for 2 to 3 hours. Pour
off liquid and reserve. Discard onion and garlic. In a medium-size
bowl, slowly stir 1/2 cup reserved vinegar into the dry mustard.
In an enamel or stainless steel saucepan, boil remaining vinegar
and bay leaf, covered, 3 minutes. Add honey, basil, marjoram,
turmeric, tarragon, cayenne, and white pepper. Add this mixture
to the mustard. Return to pan and bring to a boil; cook, stirring
constantly, 6 minutes. Pour into hot, scalded half-pint jar, leaving
1/4-inch headspace. Seal and process in a boiling water bath for
15 minutes. If you're not going to process, cool mustard before
pouring into jar. Refrigerate after opening.
Yield: about 1 half-pint.
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Mustard 10