BEER MUSTARD RECIPE
needs a food processor, a Bullet or blender will work, or even a hand crank processor
Original recipe makes 3 half-pint jars
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
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.