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Peter's Mustard

CPR for sandwiches and salad dressings, this golden condiment is sweet and flecked with aromatic herbs. Too hot for most people when it is made, it mellows over many months.

4 four-ounce cans Colman's mustard
4 cups sugar
1/2 cup salt
6 cloves garlic, chopped
1 cup parsley, chopped
1 cup basil, chopped
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
5 to 8 cups white vinegar

Mix dry ingredients in a large bowl. Add herbs. Add 4 cups vinegar. Mix by hand or with electric mixer. Cover and set aside overnight. See how it stirs. Add one to two cups vinegar if needed. Spoon into jars and keep cold. It will be plenty hot six months later and will continue to mellow.

Thursday, May 13, 1999

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