Cutting the mustard

I think I might have found a new "calling", or maybe my niche in the canning world, homemade mustard !! See........this is what happens when you start hanging out with other canners in groups on the internet. This fascinating group of people love to chat and share recipes. And ideas. And somewhere along the line the subject of mustard came up

I can't do anything without researching it like crazy, and research it I did. Found loads of recipes- regular yellow hot dog mustard, grainy spicy mustard, German, French, wine, beer and endless variations of all of them.

Basically, all mustard begins with the same basic foundation: mustard seed and liquid. Sometimes the seed is ground into powder first and sometimes the seeds are soaked a day or two to plump up, soften and infuse flavor. Using a combination of ingredients my first homemade mustard came out amazing and one of the easiest things I have ever made. I'm sure before long the gardener in me is going to want to grow my own mustard just for the seed.

So my recipe..... super easy, super delicious. A little sweet and hot and I can't wait to try it on a freshly grilled bratwurst !! What I love so much about this recipe is the flexibility. This is only the first of many batches I'll be making with many different beers. 

SUPER EASY BEER MUSTARD

1 12 oz bottle of beer (for this recipe I used Sam Adams Cream Stout)
1 1/2 cups mustard seed- I used half yellow and half brown
1 cup red wine vinegar
1 tb salt (I used sea salt, use whatever you have on hand)
1 tsp freshly cracked black pepper
1/4 tsp each ground allspice, cinnamon, nutmeg and cloves.

Combine all ingredients in a glass bowl.

Cover and let rest 24-48 hours. 

The seeds will swell and plump and soak up all that beer and spice yumminess.

Turn ingredients into work bowl of food processor.

Process until mixture is thickened and the level of graininess you like. 

Prepare canning jars (I used 1/4 pint jars) and lids for boiling water bath canning. Fill each jar with 1/4 inch head space. Process for 15 minutes. Mustard should age for a couple weeks to really let the flavors meld and bloom. From this recipe I got 10 jars.

Now........as much as I want winter to finally arrive at our little lake, I can't wait for the first grilled bratwurst in the spring, slathered with this amazing mustard !!!  I hope you guys try it out- it's delicious !!