READY IN 15+ days

Beer Mustard

Read Reviews (6)

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

Directions

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 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.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 15 days 20 mins

Reviews More Reviews

Mar 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.

—pelicangal

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Mar 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!

—bbq123

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6 Ratings

Mar 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!

—SLJ6

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Apr 02, 2012

EXELLENT! Loved the flavors that were going on here...sweet, spicy, tangy and just delicious...a new favorite! Thanks for sharing. :)

—Christina

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Apr 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!

—miss.kittypoofs

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Nov 23, 2012

I made this recipe as stated excepted I processed in a hot water bath like the original submitted stater... the mustard had really good flavor when I canned it... we'll see what a week or two in the fridge does... this recipe was very similar to the Tangy Mustard with beer swapped in for some vinegar and no thyme... both these recipes are great recipes to play with...

—ChefScharny

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Nutrition

Calories
21 kcal
1%

Carbohydrates
2.1 g
< 1%

Cholesterol
0 mg
0%

Fat
1 g
1%

Fiber
0.7 g
3%

Protein
1 g
2%

Sodium
49 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beer Mustard

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 21
** Calories from Fat: 9

% Daily Value *
** Total Fat 1g 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 49mg 2 %
** Potassium 22mg < 1 %
** Total Carbohydrates 2.1g < 1 %
** Dietary Fiber 0.7g 3 %
** Protein 1g 2 %
** Sugars 0.8g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 3 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 1 %

* 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.