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brown mustard seeds yellow mustard seeds dark beer garlic apple cider vinegar brown sugar salt ground black pepper canning jars with
Viewed: 24 - Published at: 2 years agoIngredients
- 3/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1 cup dark beer, or as needed
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 half pint canning jars with lids and rings
Method
- 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 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.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the 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 rings.
- Refrigerate the jars of mustard for 2 weeks before using.
