Beer Mustard

4.7
(19)

This homemade beer mustard has a nice flavor, not too hot. Good with sandwiches and cold cuts.

10
10
10
10
Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
15 days
Total Time:
15 days 20 mins
Servings:
48
Yield:
1 1/2 pints

Ingredients

  • ¾ cup brown mustard seeds

  • ¼ cup yellow mustard seeds

  • 1 cup dark beer, or as needed

  • 2 cloves garlic, minced

  • ½ cup apple cider vinegar

  • 2 tablespoons brown sugar

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

Directions

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

  4. Pack 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 the rings.

  7. Refrigerate the jars of mustard for 2 weeks before using.

Nutrition Facts (per serving)

21 Calories
1g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 21
% Daily Value *
Total Fat 1g 1%
Sodium 49mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 18mg 1%
Iron 0mg 2%
Potassium 23mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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