Beer Mustard

Recipe View 24 hrs In a large bowl, combine the brown and yellow mustard seeds with 1 cup of dark beer. Ensure the seeds are fully submerged; add more beer if necessary. Cover and refrigerate for 24 hours, allowing the seeds to plump and absorb the rich flavors. (Time: 24 hours)

Recipe View 10 mins After soaking, transfer the mixture to a food processor. Add the minced garlic, apple cider vinegar, brown sugar, salt, and pepper. Pulse in short bursts, gradually increasing the duration, until you achieve your desired consistency. Some prefer a coarse, rustic texture, while others favor a smoother, more refined mustard. (Time: 5-10 minutes)

Recipe View 10 mins Prepare for preservation: Sterilize three 1/2-pint canning jars and their lids by submerging them in boiling water for at least 5 minutes. This ensures a safe and long-lasting product. (Time: 10 minutes)

Recipe View 5 mins Carefully pack the mustard into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. (Time: 5 minutes)

Recipe View 2 mins Gently run a clean knife or a thin spatula around the insides of each jar to release any trapped air bubbles. This step is crucial for proper sealing. (Time: 2 minutes)

Recipe View 3 mins Wipe the rims of the jars with a clean, moist paper towel to remove any mustard residue. This ensures a clean seal. Top with the sterilized lids, and screw on the rings until fingertip tight. (Time: 3 minutes)

Recipe View 5 hrs 36 mins For optimal flavor development, refrigerate the sealed jars of mustard for at least 2 weeks before using. This allows the flavors to meld and mellow, creating a truly exceptional condiment. (Time: 2 weeks)