Oktoberfest Beer Mustard

By á-47

Can be cut in half. Makes 2 (4 oz.) jars

Ingredients

• 1 1/2 cups beer
• 1 cup brown mustard seeds
• 1 cup water
• 1/2 cup malt vinegar
• 1/2 cup lightly packed brown sugar
• 1/4 cup dry mustard
• 1 Tbsp. onion powder
• 5 (4 oz) glass jars

Preparation

Step 1

Combine beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.

Place mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.

Transfer mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.

Lade hot mustard into hot jars leaving 1/4" head space. Remove air bubbles. Wipe rim. Apply lids and rings.

Process in boiling water canner for 10 minutes.