Sweet Mustard

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11 oz Mustardseeds,yellow
1 ts Pimentcorns
6 1/3 oz Sugar
1 tb Mustardseeds,black
3 c White wine
1 tb Salt
1 ts Kurkuma

Original recipe makes 3 Jars



1 .Ground the peppercorns and the piment very finely. 2. Put into a bowl and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep in refridgerator; keeps for 6 month. Out of "DChuchi" Issue number 6, 1991 Translated by Brigitte Sealing

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