LOCATION: Recipes >> Preserving >> Mustard 20
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Mustard 20
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MUSTARD
1 c. vinegar (white or cider)
1 c. dry mustard
2 eggs, well beaten
1 c. sugar
Mix vinegar and mustard together and let stand overnight. Add eggs
and sugar. Bring to a slow boil and cook until mixture coats the
back of the spoon - about 10 minutes. Cool and then refrigerate.
For gift giving, spoon into small glass jars (a great way to recycle
glass spice jars and baby food jars).
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