German Style Mustard

• 1/4 cup yellow mustard seeds
• 2 tablespoons brown mustard seeds
• 1/4 cup mustard powder
• 1/2 cup water
• 1 1/2 cups cider vinegar
• 1 small white onion, finely minced
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon turmeric

1. In a small bowl, combine mustard seed and dry mustard; set aside.
2. In a 1- to 2-quart non-aluminum 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 necessary in order to maintain enough liquid to cover seeds.
3. Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
4. The mixture will thicken upon standing.
5. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.

yellow mustard seeds, brown mustard seeds, mustard powder, water, cider vinegar, white onion, brown sugar, salt, garlic, cinnamon, ground allspice, tarragon, turmeric

Taken from www.food.com/recipe/german-style-mustard-171845 (may not work)