Sweet Bavarian Mustard

Makes about 2 cups

2 cups apple cider vinegar

1 cup water

1 onion diced

1/4 cup plus 2 tablespoons packed brown sugar

2 teaspoons fine sea salt

3-inch cinnamon stick

6 whole allspice berries

6 whole cloves

2 teaspoons turmeric

1/2 cup yellow mustard seeds

1/4 cup brown mustard seeds

1. In a medium saucepan, bring the vinegar, water, onion, sugar, salt, cinnamon, allspice, cloves and turmeric to a boil over medium-high heat; boil rapidly until reduced by half, about 10 minutes.

2. Place the mustard seeds in a heatproof bowl. Place a fine-mesh strainer on top; pour hot vinegar mixture through the strainer, pressing onions to extract all the liquid. Discard solids from sieve.

3. Make sure mustard seeds are submerged. Cover; refrigerate for 24 hours.

4. In a food processor, process seeds and liquid to a smooth paste. Refrigerate in an airtight container at least 3 days and preferably 1 week to mellow. The mustard is at its prime after 2 weeks. Keeps, refrigerated, several months.

-- Andrea Slonecker, "Pretzel Making at Home" (Chronicle, $16.95, 128 pages)


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Refrigerate your Bavarian Sweet Mustard for at least 3 days -- and preferably a week or more -- to let the flavors mellow.
Refrigerate your Bavarian Sweet Mustard for at least 3 days -- and preferably a week or more -- to let the flavors mellow.