To make about 3 cups
Ingredients:
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1/2 cup apple cider vinegar
1 cup + 1/2 cup beer (I used Lagunitas IPA)
4 tablespoons brown sugar (light or dark)
3 tablespoons honey
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon ground allspice
Directions:
Measure out the brown and yellow mustard seeds into a glass or non-reactive bowl. Stir in 1 cup of beer and 1/2 cup apple cider vinegar and place a lid on top or cover with plastic wrap. Let sit for 24 hours.
In a small saucepan, heat the other 1/2 cup of beer and the rest of the ingredients over medium heat, whisking to combine. Once the sugar has dissolved, take the mixture off the heat and let it cool slightly.
Add the soaked seeds into the food processor and pulse for a few seconds until about half of the seeds are broken up. Stir in the cooled liquid mixture. Allow the mustard to sit in the glass or nonreactive bowl to chill overnight in the refrigerator before canning. The mustard can remain refrigerated in a glass jar for several months.
Sterilize 9 of the 4-ounce jelly jars with the lids and bands. In a small saucepan, heat the mustard gently until warm. You don’t want the cold mustard inside hot jars. Ladle the mustard in the jars leaving 1/4 inch headspace. Wipe the rims dry, then top with the lids and bands and process for 10 minutes. Store in a cool, dry place.
Directions:
Measure out the brown and yellow mustard seeds into a glass or non-reactive bowl. Stir in 1 cup of beer and 1/2 cup apple cider vinegar and place a lid on top or cover with plastic wrap. Let sit for 24 hours.
In a small saucepan, heat the other 1/2 cup of beer and the rest of the ingredients over medium heat, whisking to combine. Once the sugar has dissolved, take the mixture off the heat and let it cool slightly.
Add the soaked seeds into the food processor and pulse for a few seconds until about half of the seeds are broken up. Stir in the cooled liquid mixture. Allow the mustard to sit in the glass or nonreactive bowl to chill overnight in the refrigerator before canning. The mustard can remain refrigerated in a glass jar for several months.
Sterilize 9 of the 4-ounce jelly jars with the lids and bands. In a small saucepan, heat the mustard gently until warm. You don’t want the cold mustard inside hot jars. Ladle the mustard in the jars leaving 1/4 inch headspace. Wipe the rims dry, then top with the lids and bands and process for 10 minutes. Store in a cool, dry place.
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