DILL MUSTARD RECIPES

DILL MUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dill Mustard Recipe: How to Make It - Taste of Home image

I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. —Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 32 servings.

Number Of Ingredients 7

Ingredients

1 cup ground mustard
1 cup cider vinegar
3/4 cup sugar
1/4 cup water
2 teaspoons salt
1-1/2 teaspoons dill weed
2 large eggs, lightly beaten

Steps:

In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.

Nutrition Facts : Calories 47 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

DILL MUSTARD RECIPE | MYRECIPES

Dill Mustard Recipe | MyRecipes image

Provided by MyRecipes

Yield about 2 half pints

Number Of Ingredients 7

Ingredients

1 cup dry mustard
1 cup vinegar
¾ cup sugar
¼ cup water
1?½ teaspoons dried dill weed
2 teaspoons salt
2 eggs, lightly beaten

Steps:

Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 4 to 6 hours.
Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 8 minutes or until thickened.
Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months.

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