Beer Mustard

Beer Mustard

11
pelicangal 119

"Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts."

Ingredients

15 d 20 m {{adjustedServings}} servings 21 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
  2. Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes.
  4. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  5. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  6. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  7. Refrigerate the jars of mustard for 2 weeks before using.
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Reviews

11
  1. 11 Ratings

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I am the author of this recipe and the Tangy Mustard recipe. This one when you search for it states that it is not canned and just kept in the refrigerator. I have always canned this mustard. ...

Today I made both the tangy mustard and this one, they are both really good! but I think this one is better! The beer ( I used a red ale) gives a real depth of flavour. I also only used yellow ...

Awesome as I knew it would be...I just finished making 6 (4oz) jars...so cute...lol...I did taste the final product and was very pleased, unfortunatley I used a light beer instead of a dark robu...