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Rating: 4.72 stars
18 Ratings
  • 5 star values: 16
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
2 weeks 1 day
total:
2 weeks 1 day
Servings:
48
Yield:
3 half-pint jars
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

21 calories; protein 1g; carbohydrates 2.1g; fat 1g; sodium 49mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2012
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 it in sterilized 1/2 pint jars and water bath for 10 minutes. I hope that you enjoy. Read More
(36)

Most helpful critical review

Rating: 2 stars
10/15/2014
Hey guys! What did I do wrong? I used black and yellow seeds and followed the recipe.. My mustard was bitter and did not taste like mustard all. Read More
(7)
18 Ratings
  • 5 star values: 16
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/27/2012
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 it in sterilized 1/2 pint jars and water bath for 10 minutes. I hope that you enjoy. Read More
(36)
Rating: 5 stars
03/09/2012
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 mustard 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! Read More
(13)
Rating: 2 stars
10/15/2014
Hey guys! What did I do wrong? I used black and yellow seeds and followed the recipe.. My mustard was bitter and did not taste like mustard all. Read More
(7)
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Rating: 5 stars
03/28/2012
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 since 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! Read More
(6)
Rating: 5 stars
04/07/2016
I make this mustard year round and can it. If you can it, you should just go ahead and double the batch. I also increase my processing time up to 20 minutes because my experience has been that 10 is not long enough to thoroughly heat the mustard to create the vacuum needed to seal the jar. I use half pint jars. I also heat my ingredients in a pan on low heat and use a hand blender to achieve the right consistency and then place hot mustard in hot jars. I love the texture and use it in many recipes. It's got a tang to it . I use 805 beer. I make it for my family and friends. Thank you to the author of the recipe. I read the reviews on Oktoberfest beer mustard from the Ball canning recipes. I decided to go with this one and I'm glad I did. Read More
(4)
Rating: 5 stars
03/31/2015
OMG this is HEAVENLY! I scaled down to 1/3 and used all brown mustard seeds. I held off on adding any sugar until 3 days as I wanted to "test" the flavor first. I was contemplating some horseradish but after tasting it it's got enough kick without it! I ended up putting a 'dash' of stevia to soften the tartness. It's wonderful on everything! P.S. I didn't do the canning as I just had one small jar I'm sure it will be gone in no time! Read More
(4)
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Rating: 5 stars
04/02/2012
EXELLENT! Loved the flavors that were going on here...sweet spicy tangy and just delicious...a new favorite! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
03/05/2016
Very good mustard with a tangy bite. Perfect for sandwiches and various meats, both right out of the jar or in recipes. The consistency is key. I read to add more beer if the mustard had soaked up the beer too quickly. I was hasty to do so and the outcome was a bit runnier than I had hope for. Stick with the original recipe, then wait the two weeks. I ended up making a second batch following the amounts precisely and was very happy with the results. Thank you for the recipe. Read More
(2)
Rating: 5 stars
04/12/2013
Amazing!! I couldn't believe I actually made this at home! I used Amstel Light beer (it was all I had that someone left here!) and it turned out great! For the brown mustard seeds I used Andhra Mustard Seeds from the Indian grocery store up the street...they have quite a bit of a kick so this turned out like a horseradish style mustard - delicious! I gave this as a couple of gifts and they are already asking for more jars. I will make this recipe again (with better beer next time!). I had to blend in the food processor for several minutes to get the desired thick consistency and it turned out perfect! Read More
(1)