Ingredients
- 1 cup of white vinegar (250ml)
- ½ cup of prepared yellow mustard (125ml)
- ¼ cup of Dijon mustard (60ml)
- ½ medium onion, minced
- 1/3 cup of water (83ml)
- ¼ cup of tomato paste (60ml)
- 1 tablespoon of paprika (15ml)
- 2 tablespoons of brown sugar (30ml)
- 7 cloves of garlic, minced
- 2 teaspoons of celery salt (10ml)
- ½ teaspoon of cayenne (2.5ml)
- ½ teaspoon of freshly ground black pepper (2.5ml)
Directions
- Place all of the ingredients into a non-reactive heavy bottomed sauce pan.
- Put over medium high heat and bring to a simmer. Reduce heat to low and cook for 25 minutes until the mixture thickens and the onions are tender.
- Serve warm or cold. This will keep for 2 weeks covered in the refrigerator.