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Foodgeek: |
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Rating: |
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Servings: |
2 to 3 pints |
Prep. Time: |
:30 |
Total Time: |
8:30 |
Ingredients: |
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2 cups cider vinegar
2 cups dry mustard
4 eggs
2 cups sugar
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Directions:
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Combine vinegar and mustard in non-reactive bowl and let sit overnight. Add eggs and sugar and cook in double boiler or slowly in a very heavy saucepan until thickened, stirring often. Pour into hot 1/2 pint canning jars, seal and process 10 minutes in boiling water bath or allow 1" head space and freeze.
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Mustard will keep for months in refrigerator. Excellent on ham, beef, corn dogs, egg rolls, etc.
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