1/3 c. dry mustard
3 tbsp. mustard seed, slightly crushed
1/2 c. hot water
1/4 c. plus 2 tbsp. cider vinegar
1/3 c. coarsely chopped onion
3 tbsp. packed dark brown sugar
1 clove garlic, cut into quarters
1 tsp. salt
1/2 tsp. dill seed
1/4 tsp. dried marjoram leaves
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
6 whole peppercorns

In small mixing bowl, combine dry mustard and mustard seed. Add water and mix well. Cover and set aside for 1 hour. In 1-quart casserole, combine all remaining ingredients. Cover. Microwave at high 3 to 4 minutes or until onion is tender. Let mixture stand, covered, until cool. Using wire strainer, strain vinegar mixture into dry mustard mixture, pressing with back of spoon.

Discard onion solids. Stir mustard mixture. Microwave, uncovered, at high 4 to 5 minutes, or until mixture thickens slightly, stirring once. Spoon into sterilized jar. Cover and refrigerate overnight before serving. Store in refrigerator no longer than 3 months. If desired, mix vinegar or water into cooled mustard to thin. Makes 1 cup mustard.