Beer Mustard You Have To Try

vams

Friday, 15 November 2019

Beer Mustard

"Has a pleasant mustard taste, now not too warm. Good with sandwiches and bloodless cuts."

Ingredients :

3/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup darkish beer, or as needed
2 cloves garlic, minced
half of cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
half teaspoon ground black pepper
three 1/2 pint canning jars with lids and rings

Instructions :

Prep : 15M	Cook : 48M	Ready in : P15D

Soak brown and yellow mustard seeds with dark beer in a big bowl set in the fridge for 24 hours. If the seeds take in the beer too quickly, upload extra beer.
Transfer the soaked mustard seeds to a food processor along side garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until favored consistency is reached.
Sterilize the jars and lids in boiling water for at least 5 mins.
Pack the mustard into the recent, sterilized jars, filling the jars to within 1/4 inch of the pinnacle.
Run a knife or a thin spatula around the insides of the jars once they have been filled to get rid of any air bubbles.
Wipe the edges of the jars with a wet paper towel to do away with any meals residue. Top with lids, and screw on jewelry.
Refrigerate the jars of mustard for 2 weeks before the use of.

Notes :

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