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OKTOBERFEST BEER MUSTARD
"This is a coarse, sweet, mildly spicy mustard that goes great with hotdogs and brats, burgers and sandwiches. You can vary the flavor greatly, by using different vinegars. Be sure and use a beer you like. Beer that tastes bad, will make mustard that tastes bad." ~JD
1 cup Brown Mustard Seeds
1/2 cup Yellow Mustard Seeds
1- 12 oz bottle Redd's Apple Ale, or beer of your choice
1 cup Apple Cider Vinegar
1 cup Water
3/4 cup Brown Sugar
1/4 cup Honey (optional, added for additional sweetness)
1 Tablespoon Onion Powder
Combine beer and mustard seeds in saucepan and bring to boil. Cover and remove from heat, set at room temperature at least 2 hours, I prefer overnight.
Process beer/seed mixture in blender of food processor until well blended and most seeds are chopped. Transfer to saucepan, place over medium high heat and whisk in remaining ingredients.
Bring to a boil, turn down heat and simmer until desired consistency is obtained, stirring constantly.
Remove from heat, ladle mixture into prewashed, sanitized jars, filling to within 1/4" headspace. Process in water-bath 10 minutes, adjusting for altitude. Turn off heat, allow to sit 5 minutes, remove from canner and place on cooling rack or towel, until cooled.
Makes: 4 half-pints
Recipe Adapted from: Ball - Complete Book of Home Preserving
Photo by: JD Provence for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home