Lemon cream is used in the meringue crust of angel pie.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 days |
| Total Time: | 15 days 20 mins |
| Servings: | 48 |
| Yield: | 1 1/2 pints |
Ingredients
- ¾ cup brown mustard seeds
- ¼ cup yellow mustard seeds
- 1 cup dark beer, or as needed
- 2 cloves garlic, minced
- ½ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 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.
- Transfer 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.
- Sterilize three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.
- Pack mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on the rings.
- Refrigerate the jars of mustard for 2 weeks before using.
Reviews
I’m not a beer or mustard person, but I just had to try this. Now I’m eating more sandwiches than ever before. I must admit I used a touch more vinegar & brown sugar than called for. Also, the sugar I used was So Nourished Gold monk fruit & erythritol blend in order to not add carbs. Will definitely make again!
Added 1/4 cup prepared horseradish, and it’s a hit!
I thought this might be an easier recipe due to soaking and then blending the seeds. Nope. Going back to grinding seeds first. It will probably taste fine. I may re-review in a couple of weeks.
This is a very nice mustard. It is sharp and tangy. I doubled the recipe and canned it. It is great to give as a gift with other preserves, cheeses, meats, and crackers for a lovely charcuterie board.
Cooked from Guinness and white mustard. Terrific. Delicious
I make this mustard year round and can it. If you can it, you should just go ahead and double the batch. I also increase my processing time up to 20 minutes because my experience has been that 10 is not long enough to thoroughly heat the mustard to create the vacuum needed to seal the jar. I use half pint jars. I also heat my ingredients in a pan on low heat and use a hand blender to achieve the right consistency and then place hot mustard in hot jars. I love the texture and use it in many recipes. It’s got a tang to it . I use 805 beer. I make it for my family and friends. Thank you to the author of the recipe. I read the reviews on Oktoberfest beer mustard from the Ball canning recipes. I decided to go with this one and I’m glad I did.
Very good mustard with a tangy bite. Perfect for sandwiches and various meats, both right out of the jar or in recipes. The consistency is key. I read to add more beer if the mustard had soaked up the beer too quickly. I was hasty to do so and the outcome was a bit runnier than I had hope for. Stick with the original recipe, then wait the two weeks. I ended up making a second batch following the amounts precisely and was very happy with the results. Thank you for the recipe.
followed directions as was.This is a must repeat recipe
Just made it. Seems to be very tasty. Cant wait to try later. Thinking this would be great for rack of lamb?
OMG, this is HEAVENLY! I scaled down to 1/3 and used all brown mustard seeds. I held off on adding any sugar until 3 days as I wanted to “test” the flavor first. I was contemplating some horseradish, but after tasting it, it’s got enough kick without it! I ended up putting a ‘dash’ of stevia to soften the tartness. It’s wonderful on everything! P.S. I didn’t do the canning as I just had one small jar, I’m sure it will be gone in no time!
It’s been a couple of weeks and the seeds are still crunchy. Did I do it right? It tastes great so far.
great mustard. half brown and half yellow make a very spicy mustard.
Hey guys! What did I do wrong? I used black and yellow seeds and followed the recipe.. My mustard was bitter and did not taste like mustard all.
Amazing!! I couldn’t believe I actually made this at home! I used Amstel Light beer (it was all I had that someone left here!) and it turned out great! For the brown mustard seeds I used Andhra Mustard Seeds from the Indian grocery store up the street…they have quite a bit of a kick, so this turned out like a horseradish style mustard – delicious! I gave this as a couple of gifts and they are already asking for more jars. I will make this recipe again (with better beer next time!). I had to blend in the food processor for several minutes to get the desired thick consistency, and it turned out perfect!
I made this recipe as stated excepted I processed in a hot water bath like the original submitted stater… the mustard had really good flavor when I canned it… we’ll see what a week or two in the fridge does… this recipe was very similar to the Tangy Mustard with beer swapped in for some vinegar and no thyme… both these recipes are great recipes to play with…
EXELLENT! Loved the flavors that were going on here…sweet, spicy, tangy and just delicious…a new favorite! Thanks for sharing. 🙂
Awesome as I knew it would be…I just finished making 6 (4oz) jars…so cute…lol…I did taste the final product and was very pleased, unfortunatley I used a light beer instead of a dark robust since it is what I had on hand. Non the less it is delicious and I know by letting it sit for 2 weeks the flavors will only get better. Another great mustard recipe! Thank you pelicangal…if it wasnt for your mustard recipes, I probably would never try to make from scratch! Note: I reviewed this recipe originally as a personal recipe back on March 12 of this year..so I thought I would share my review here as well since it has become published! Kudos to you pelicangal!
Today I made both the tangy mustard and this one, they are both really good! but I think this one is better! The beer ( I used a red ale) gives a real depth of flavour. I also only used yellow mustard seed because that’s all we had available locally. I will definitely make this again, may even give it as gifts! We now have mustard for months!
I am the author of this recipe and the Tangy Mustard recipe. This one when you search for it states that it is not canned and just kept in the refrigerator. I have always canned this mustard. I put it in sterilized 1/2 pint jars and water bath for 10 minutes. I hope that you enjoy.