Homemade Preserves: Dark Beer Mustard

I got the urge to make mustard (something I've never done before) after a Facebook friend, Heather Wilkinson Rojo, mentioned that she had made some.  A few days ago I found a similar recipe online. It sounded good (and easy!) so I tackled it.

It's just putting together a few items and letting them sit in the fridge for two days. Then you blend it until it's thick and creamy, put it in jars and you're done! I did change the recipe very slightly. 

These smaller jars are going to make great Christmas gifts! 

Here's what you need:

12 oz of beer. I used a Rickard's Dark beer. (Rickard's Dark is creamy, and has just a hint of pure Quebec maple syrup)

1 1/2 cups of brown mustard seeds
1 cup red wine vinegar
1 tbsp kosher  salt

 1 tsp black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice 
1 tsp. horseradish (optional) 

 Method:

Combine all ingredients except horseradish in a nonreactive mixing bowl. Cover and let sit at room temperature or in the refrigerator for 1–2 days so that the mustard seeds soften and the flavors meld. I used a plastic bowl with a lid 

Mixture ready to go in fridge for 2 days

 After 2 days, put the mixture in your blender and blend at high speed until it turns thick and creamy. I like my Ninja blender - it's fast and does an amazing job of making a smooth mixture. I added a teaspoon of horseradish at this point, but that is optional. 

Mixture + Horseradish blended

 Spoon the mustard into sterilized jars, seal and refrigerate for up to 6 months. 

Mustard in sterilized jars

Small jars make great Christmas gifts!