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.
Author's Comments
Mustard will keep for months in refrigerator. Excellent on ham, beef, corn dogs, egg rolls, etc.
Instructions
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.
Author's Comments
Mustard will keep for months in refrigerator. Excellent on ham, beef, corn dogs, egg rolls, etc.
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