Beer Mustard

Name: Beer Mustard
Total time: 21620
Yield: 48
Ingredients: 0.75 cup brown mustard seeds; 0.25 cup yellow mustard seeds; 1 cup dark beer, or as needed; 2 cloves garlic, minced; 0.5 cup apple cider vinegar; 2 tablespoons brown sugar; 1 teaspoon salt; 0.5 teaspoon ground black pepper

Recipe by pelicangal from allrecipes.com

360 Hr. 20 Mins.

Ingredients

48 servings

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0.75 cup brown mustard seeds
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0.25 cup yellow mustard seeds
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1 cup dark beer, or as needed
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2 cloves garlic, minced

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0.5 cup apple cider vinegar
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2 tablespoons brown sugar
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1 teaspoon salt
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0.5 teaspoon ground black pepper

Instructions

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 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 three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.
Pack 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 the rings.
Refrigerate the jars of mustard for 2 weeks before using.