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Scottish Cooking, Crunchy Mustard

2 oz white mustard seeds
3 level tablespoons clear honey
2 oz black mustard seeds
3 teaspoon cinnamon
1/4 pint white wine vinegar
1 teaspoon salt

Put seeds and vinegar into a bowl, cover and leave for 36
hours. Put soaked seeds into a blender with the honey, salt and cinnamon and blend at high speed until thick and creamy. Add more vinegar it mixture seems too thick. Put into small airtight jars or pots. Seal well or the mustard will dry out quickly.

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