2 tablespoons Black or brown mustard seed, heaping
cup Dry mustard
cup Cider vinegar
1 small Onion chopped
2 tablespoons Firmly packed brown sugar
1 teaspoon Salt
2 Garlic gloves, minced or pressed
teaspoon Ground cinnamon
teaspoon Ground allspice
teaspoon Dried tarragon leaves
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds.
The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar.