Beer Mustard

Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.

Step: 1

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.

Step: 2

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.

Step: 3

Sterilize the jars and lids in boiling water for at least 5 minutes.

Step: 4

Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.

Step: 5

Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Step: 6

Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Step: 7

Refrigerate the jars of mustard for 2 weeks before using.

Per Serving: 21 calories; protein 1g; carbohydrates 2.1g; fat 1g; sodium 49mg.

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