Spicy Horseradish Beer Mustard :: A Shelf-Stable Canning Recipe

SPICY HORSERADISH BEER MUSTARD

Happy grilling season! I love this spicy horseradish mustard, it's spicy, sweet, and very horse-radishy. Perfect for meats, cheese, sandwiches, and anything grilled (spoon over grilled asparagus). 

This recipe covers multiple versions for preparing and storing this mustard.

INGREDIENTS

  • 8 oz sweet, dark, malty beer, such as Ballast Point Victory at Sea Coffee Vanilla Imperial Porter or Stone Smoked Porter

  • 1/2 cup yellow mustard seeds

  • 1/2 cup brown mustard seeds

  • 1 cup malt vinegar (or sherry vinegar is great too)

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon smoked paprika

  • 1 tablespoon kosher salt

  • 1 tablespoon maple syrup

  • 4 tablespoons dry mustard

  • 1 tablespoon minced garlic

  • 2 tablespoons horseradish

BRINE THOSE SEEDS

In a bowl combine the mustard seeds, lager, and malt vinegar. Let sit at room temperature for 12 to 18 hours (overnight). After 18 hours, cover and refrigerate, or start the canning process.

PREPARATION FOR CANNING (aka, making it shelf-stable)

Prepare a big pot of boiling water. When boiling, turn off heat. Set bands for your lids aside, and place jars inside your hot water pot, letting them sit until ready to fill. Place flat lids in a small bowl and cover with hot water, letting them sit until ready to fill.

Place the soaked seed mixture in a food processor and pulse 20 times until seeds are broken up. 

In a double boiler (or a large bowl set over a pot of boiling water), place the brined mustard seed mixture, and whisk in pepper, salt, sugar, dry mustard, garlic, and horseradish. Bring to a simmer. 

Ladle hot mustard into hot jars leaving ¼ inch headspace (aka, don't fill to the tippy top!). Remove air bubbles by stirring with a knife or chopstick. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESSING

Put all the jars in your hot pot of water and make ure they are covered by 2-inches of water. Process in a boiling water bath for 10 minutes (adjusting for altitude). Start your timer when the water is at a full boil. Turn off heat and remove lid. Let them sit in there for a minute or two, till water is not boiling. 

Remove jars with tongs or jar lifter, and let cool. Let them sit undisturbed at room temp for 24 hours. Then check lids for seal -- lid should not flex up and down when center is pressed. If they are not sealed, just place in the fridge, they'll be fine to eat. 

These canned jars will last for at least 2-years unopened in your cupboard, refrigerate once opened (lasts indefinitely in your fridge). 

ALTERNATE PREPARATION METHOD - REFRIGERATED, NOT SHELF-STABLE (THE EASY WAY)

Place the soaked seed mixture in a food processor with the pepper, salt, sugar, dry mustard, garlic, and horseradish. Pulse at least 20 times, until seeds are broken up and desired texture is reached. 

Pour into glass jars and cover with a tight fitting lid. Refrigerate. Flavor develops after about 7 days, but even better a few weeks later! Lasts indefinitely in the fridge. 

 

Laena McCarthy