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Sweet Hot Mustard

Yield 1 pint


  • 1 cup vinegar
  • 2 (1.12-ounce) cans dry mustard
  • 3 eggs, well beaten
  • 1 cup sugar
  • Dash of salt

How to Make It

  1. Combine vinegar and mustard in a small non-aluminum saucepan; mix well. Cover and refrigerate overnight.

  2. Add beaten egg, sugar, and salt to reserved mixture; stir. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thickened, stirring well.

  3. Quickly ladle mustard into hot sterilized jars. Cover with a metal lid, and screw band tight. Refrigerate 24 hours before serving. Mustard may be stored in the refrigerator up to 2 weeks. Serve with meats.

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