1 cup sweet and sour mustard
1 white sugar
1 tablespoon pineapple juice
1 teaspoon lemon zest
1 teaspoon ground nutmeg
1/2 teaspoon paprika
1 portion fresh orange juice
1/2 lime
1/2 cucumber, seeded and sliced
1/2 cucumber, seeded and cut into 1/2
1 celery, sliced
In a large bowl, mix sweet and sour mustard, white sugar, pineapple juice, lemon zest, nutmeg, paprika, orange juice, lime juice and cucumber, leaving an inch of white radiance. Cover, and refrigerate for one hour.
Bake in preheated 450 degrees F (220 degrees C) for 20 minutes, or until knife inserted in center comes out clean.