It wasn’t too long ago that as I was puttering around the internet looking for interesting jam recipes. I came across a recipe for making and canning mustard. I thought “Hmmmm, that would be different…”
My dad was a son of German immigrants, and not to be stereotypical, but he did love his mustard. A good spicy brown was his favorite but over the years he would try all different types.
We’re not huge mustard users in my house, but we definitely do appreciate a good mustard. I thought this would be interesting to try.
I was able to get bulk mustard seeds from www.Penzeys.com and we were off! I was amazed at how easy it was and we loved the results! I am now hooked on making and canning mustard. (and now we are constantly looking for more opportunities to use it!)
This recipe is a great starting point. Its’s based on a recipe for a basic German, whole grain mustard. I decided to use Guinness beer for the beer in the recipe thus the “Irish” in the name.
If you enjoy mustard, give this a try! There is a certain satisfaction in letting people know “Yes, I made that mustard!”
- 1 12 oz Bottle of Guinness Beer
- 3/4 cup brown mustard seeds
- 3/4 cup yellow mustard seeds
- 1 cup red wine vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Combine all ingredients in non-reactive bowl.
- Cover and let sit at room temperature for 1-2 days so the mustard seeds will soften and flavors will meld.
- Transfer to food processor and process until it has reached your desired consistency, stopping occasionally to scrape down sides.
- Transfer to jars, leaving 1/4 inch headspace. Wipe rims and process for 10 minutes.