Beer Mustard

Beer Mustard

pelicangal

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

15 d 20 m servings 21 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

  • Ready In

  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 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.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes.
  4. Pack the 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 rings.
  7. Refrigerate the jars of mustard for 2 weeks before using.

Reviews

Read all reviews 14
  1. 14 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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.

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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. ...

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 ...

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 robu...

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.

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 horsera...

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

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 ...

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 ...

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 ...

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