Beer Mustard

This rich homemade beer mustard is great for sandwiches and cold cuts. It tastes best if it sits in the refrigerator for 2 weeks before serving.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 21 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brown sugar
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• ½ cup apple cider vinegar
• ¾ cup brown mustard seeds
• ¼ cup yellow mustard seeds
• 1 cup dark beer, or as needed

Recipe Instructions

Step 1

Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Step 2

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.

Step 3

Transfer 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.

Step 4

Sterilize three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.

Step 5

Pack mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.

Step 6

Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on the rings.

Step 7

Refrigerate the jars of mustard for 2 weeks before using.