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Hunter's Mustard


  • 1 medium onion, peeled
  • 4 whole cloves
  • 2 cloves garlic, thinly sliced
  • 1 1/4 cup 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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