| A: | 6T mustard seeds (about 2T brown) |
| 1/3C vinegar | |
| B: | 1/4C white wine |
| 2T onion, minced | |
| 1t brown sugar | |
| 1t salt | |
| 1/2t pepper, finely ground | |
| 1/4t allspice | |
| 1. | Place (A) in glass bowl, mix well. Refrigerate overnight. |
| 2. | Add (B) and process until desired consistency. Refrigerate in glass container at least 48 hours. |
Servings: 24