This homemade mustard is grainy, a little sweet, a hint of spice and super delicious!
Ingredients
1 1/2 Cups Beer (A dark sweet beer, not bitter)
1/2 Cup Yellow mustard seeds
1/2 Cup Brown Mustard Seeds
1 Cup Water
1/2 Cup Apple Cider Vinegar
2/3 Cup Light brown sugar
1/4 Cup Coleman’s mustard powder
1/8 tsp Ground Clove
1/2 tsp Ground turmeric
2 tsp Onion powder
1 1/2 – 2 tsp Kosher salt
Directions
- In a quart jar, mix together beer, water and mustard seeds. Set aside and leave overnight, covered loosely.
- The next day, prepare jars and canner.
- Pour contents of the jar into a blender with the rest of the ingredients ang blend for 1 minute. Some mustard seeds will remain whole.
- Pour mustard into a pan, bring to a boil, cover it, turn heat down to lowest setting and simmer 10 minutes. Make sure to stir often while bring to a boil and simmering, it will thicken quick and stick to the bottom.
- Fill jars to 1/4 inch headspace and process 15 minutes.
