Can one have too many mustards? I think not. This was simple, tasty recipe that I found somewhere on the interwebs, but I can't recall where.
Directions
Soak the mustard seeds with beer in the refrigerator for 24 hours. If it soaks up too quickly, add more beer.
Transfer soaked seeds to a food processor, along with the garlic, apple cider vinegar, brown sugar, salt and pepper. Pulse until desired consistency. I prefer a thicker, stone ground style mustard.
Pack the mustard into hot, sterilized jars, filling up to ¼ inch from the top. Run a spatula along the walls to release air bubbles. Wipe the rims of the jars before lightly screwing on the lids.
Refrigerate the jars for 2 weeks before using.
Ingredients
¾
cup
brown mustard seeds
¼
cup
yellow mustard seeds
1
cup
dark beer, or as needed
2
cloves of garlic, minced
½
cup
apple cider vinegar
2
tablespoon
brown sugar
1
teaspoon
salt
½
teaspoon
ground black pepper
