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Beer-Hive Grainy Mustard

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Make this fantastic grainy mustard with your favorite beer and sweet, golden honey. Boost your sandwiches, burgers, potato salads, and more with with a flavor that would please even the honey-beer himself."

List of Ingredients

◦ 1 � cups yellow mustard seeds
◦ 2 teaspoons brown mustard seeds
◦ 2 cups beer
◦ 1 � cups malt vinegar
◦ � cup liquid honey
◦ 2 tablespoons dry mustard
◦ 1 teaspoon salt


Recipe

In a medium saucepan, combine the yellow and brown mustard seeds with the beer. Bring to a boil over high heat. Remove from the heat, cover, and set aside for 2 hours to soften the seeds.

Scoop the mixture into a blender. Pour in the vinegar. Pur�e on the highest setting until smoother (some seeds will remain whole).

Return the mixture to the saucepan. Stir in the honey, dry mustard, and salt. Bring to a bubble over high heat, stirring constantly. Remove from the heat.

Ladle into five clean half-pint jars, leaving a �-inch headspace. Poke a nonmetallic utensil inside each jar a few times to remove any air bubbles, topping up the mustard if needed. Process in a boiling water bath canner for 15 minutes.

Makes 5 half-pint jars







❧ Note:
Brown mustard seed is significantly hotter than yellow mustard seed. If you like your mustard hotter, substitute some brown seed for some yellow. Wait 1 week before opening to allow your mustard to mellow.