Beer Mustard

1. 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. 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. 3

   Sterilize the jars and lids in boiling water for at least 5 minutes.

4. 4

   Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.

5. 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. 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. 7

   Refrigerate the jars of mustard for 2 weeks before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.