Bourbon Brown Sugar Mustard

Bourbon Brown Sugar Mustard FromtheGardenTable.comToday was a really great day. My 1st grader is on school vacation and I got to have a special date with him.

He is currently really getting into art and has dreams of opening his own “art store”. He is a very prolific painter and is enjoying starting to learn about famous painters. I thought it would be a neat idea to take him to his first art museum and sculpture park.

He thoroughly enjoyed the museum and despite the “polar vortex” that we are currently experiencing we trudged around through the crusty, icy snow in the cold to see many of the sculptures outside. It was truly a special day for us.

So now I thought I would share a truly special mustard with you. This is another great mustard recipe that I found on I changed it a little bit so that the bourbon flavor was a bit lighter, as my husband and I aren’t really bourbon drinkers.

It worked out really well. There is a great meld of flavors here, sweet from the brown sugar (and I really love brown sugar!), a little bit spicy from the mustard seeds and a hint of bourbon.

  I first made this after cooking a big ham and we couldn’t get enough of it on the leftovers!

Hope you enjoy it too!

Bourbon Brown Sugar Mustard
Yields 3
A mustard with a great blend of sweet, spicy and a hint of bourbon.
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  1. 1/2 cup bourbon
  2. 1 cup water
  3. 1 cup brown mustard seeds
  4. 1/2 cup cider vinegar
  5. 6 Tablespoons mustard powder
  6. 3/4 cup lightly packed brown sugar
  7. 1 teaspoon salt
  1. Combine bourbon, water, and mustard seeds in bowl. Mix to wet all seeds. Let seeds soak anywhere from 4 hours to overnight, until most of the liquid is absorbed. (If time is an issue, you could also heat the mixture until it comes to a boil, remove from heat and then allow to steep for 2 hours)
  2. Prepare canner, jars and lids.
  3. Pour seeds and any remaining liquid into food processor. Process until fairly smooth.
  4. Add vinegar, mustard powder, sugar and salt. Process briefly just to mix.
  5. Transfer to saucepan.
  6. Over medium heat, stirring constantly, bring to a boil. Continue boiling until it reaches your desired consistency for mustard. (Keep in mind that it will also thicken more upon cooling)
  7. Remove jars from canner and fill leaving a 1/4 inch headspace.
  8. Make sure you remove any air bubbles in the jars. Wipe rims and affix lids.
  9. Process in boiling water bath for 10 minutes.
  10. Remove from heat and let rest in the hot water for 5 minutes.
  11. Remove jars from water and store in a cool, dry place.
Adapted from
From the Garden Table

2 Responses

  1. Love your jars! We’re did you find them. I’m always poking for new canning ideas. Been dooms it for 40 years. Mainly as Christmas and hostess gifts. Usually I have to explain how to use the item so I appreciate your suggestions!

    • Hi Terri,
      Thank you very much!
      I searched quite a while and found them at They have a fantastic selection of all shapes and sizes that are safe to use for waterbath canning. (I checked with them before I used them)
      I think they make the gift a little extra special. :)

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