Beer Mustard

6 Reviews

Prep: 15 min
Cook: 5 min
Ready In: 15 day 20 min

“Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.” - by pelicangal

Ingredients

3/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer, or as needed
2 cloves garlic, minced
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
3 half pint canning jars with lids and rings

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 3 half-pint jars

Directions

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.
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.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Refrigerate the jars of mustard for 2 weeks before using.

Nutrition

Amount Per Serving (48 total)

Calories
21 cal
1%

Carbs
2.1 g
< 1%

Based on a 2,000 calorie diet

Share It

Reviews (6)

Rate This Recipe

pelicangal

Mar. 27, 2012

"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. I put..." See more it in sterilized 1/2 pint jars and water bath for 10 minutes. I hope that you enjoy."

bbq123

Mar. 9, 2012

"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 mustar..." See mored seed because that's all we had available locally. I will definitely make this again, may even give it as gifts! We now have mustard for months!"

SLJ6

Mar. 28, 2012

"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 robust sin..." See morece it is what I had on hand. Non the less it is delicious and I know by letting it sit for 2 weeks the flavors will only get better. Another great mustard recipe! Thank you pelicangal...if it wasnt for your mustard recipes, I probably would never try to make from scratch! Note: I reviewed this recipe originally as a personal recipe back on March 12 of this year..so I thought I would share my review here as well since it has become published! Kudos to you pelicangal!"

More Reviews