Homemade Whole Grain Spicy Beer Mustard

By zhanghengshuo

4 Person

730 Minutes

303 Calories

Make your whole grain mustard at home with this recipe, using brown and yellow mustard seeds, IPA beer, apple cider vinegar, and 7-pot chili peppers that offer a blast of wondrous heat. The great thing about making your mustard is you can include all the flavors you want. Add in those ingredients you’ll never find in the store, like 7-Pot peppers.

Ingredients

Salt
3 7-Pot peppers, chopped
1 cup IPA beer
1 cup Apple cider vinegar
2/3 cup Yellow mustard seeds
1/2 cup Brown mustard seeds

Method

01

To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
02

Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
03

Stir in the 7-Pot peppers and salt. Mix well.
04

Add to a food processor and process to your tastes. You can process only a little to keep most of the seeds, or go to town and mix it. I processed mine to about 80 percent, keeping a few seeds in there.
05

Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by. Enjoy!

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Homemade Whole Grain Spicy Beer Mustard

3.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 303 Kcal
Prep Time 720 Mins
Cook Time 10 Mins
Total Time 730 Mins

02 Ingredients

Salt

3 7-Pot peppers, chopped

1 cup IPA beer

1 cup Apple cider vinegar

2/3 cup Yellow mustard seeds

1/2 cup Brown mustard seeds

03 Method

Step 1

To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.

Step 2

Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.

Step 3

Stir in the 7-Pot peppers and salt. Mix well.

Step 4

Add to a food processor and process to your tastes. You can process only a little to keep most of the seeds, or go to town and mix it. I processed mine to about 80 percent, keeping a few seeds in there.

Step 5

Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by. Enjoy!

04 Author