Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the vinegar for at least 3 hours. Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon & cloves. Bring to a boil, boil for one minute & cover. Let stand one hour. Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor. Process the mustard (covered) till like a coarse puree with a definite graininess. Pour mixture into the top of a double boiler set over simmering water & cook 10 minutes, stirring often till the mixture is noticeably thicker. Remove from heat, add the Karo and pour into a storage jar. Let it cool uncovered, then cap and store. Can be refrigerated or not. Makes about 1-1/2 cups. -- Better than Store-Bought by Schneider and Colchie
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 1 -1/2 cups|
|Calories from Fat: 260 (38%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 111.1mg||4 %|
|Potassium 888.4mg||23 %|
|Total Carbohydrate 91.2g||27 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 73.7g|
|Protein 25.8g||37 %|
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Calories per serving: 689
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