Wholegrain Beer Mustard
Make your very own mustard seeped in beer and brown sugar with special instructions for the water bath canner.
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Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- ½ cup whole yellow mustard seeds, ...[$1.16]
- ¾ cup whole brown mustard seeds, ...[$1.29]
- 1½ cup favorite beer, (1 bottle)...[$1.12]
- 1 cup apple cider vinegar, ...[$0.26]
- ½ cup brown sugar, ...[$0.24]
- 1 tbsp. onion powder, ...[$0.18]
- 2 tsp. dry thyme, ...[$0.36]
- 2 tsp. salt, ...[$0.14]
Instructions
- In a quart mason jar, combine all ingredients, cover, and let sit overnight. Be careful pour in the beer, it will foam up a lot at first, just let it settle down when putting other ingredients in.
- Next day, prepare water bath canner, equipment, and 5- 4oz jelly jars with lids and rings.
- Pour entire mason jar into a blender. Blend until smooth with a little bits of the whole seeds still showing.
- Transfer mustard to a large sauce pot and heat up.
- Ladle in hot mustard into hot jars. Leave ½ inch headspace, wipe rims, place on lids and rings, and process for 10 minutes.
- Take out and let cool and seal.
- Let mustard sit for a few weeks before opening. This will help mellow out the flavors and not be so bitter.
Nutrition
Calories: 195kcalCarbohydrates: 27gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 651mgPotassium: 230mgFiber: 3gSugar: 19gVitamin A: 62IUVitamin C: 3mgCalcium: 107mgIron: 4mg