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

Happy grilling season! I've gotten a bunch of emails over the past few weeks asking for a good summer mustard recipe. Your wish is granted! I love this spicy horseradish mustard, it's spicy, sweet, and malty. Perfect for meats, cheese, sandwiches, and anything grilled (spoon over grilled asparagus). 

This is for a shelf-stable, water-bath canned mustard (great for gifts) that is sealed in jars. See this other recipe for a fresh, non-canned mustard that is also so good, and does not need to be cooked or processed like this one


  • 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
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 4 teaspoons kosher salt
  • 1 1/2 tablespoons sugar (or maple syrup, or honey)
  • 4 tablespoons dry mustard
  • 1 tablespoon minced garlic
  • 2 tablespoons horseradish


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 use. It is fine to leave this in your fridge for a week or two, the flavor will develop.


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, including the liquid, 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 1/4 inch headspace (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.


Put all the jars in your hot pot of water. Make sure jars are TOTALLY covered by at least 2-inches of water. Process in a boiling water bath/canner for 10 minutes (adjusting for altitude). Start timing your 10-minute bath WHEN THE WATER IS AT A FULL ROLLING BOIL. The filled jars must be in a fully boiling, totally covered pot for 10 minutes. 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). 


Place the soaked seed mixture, including the liquid, 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