Irish Oktoberfest -Canning Mustard

Products 018 (2)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 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!”


Irish Oktoberfest Mustard
Yields 6
A tasty whole grain mustard with a little kick.
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Cook Time
10 min
Cook Time
10 min
  1. 1 12 oz Bottle of Guinness Beer
  2. 3/4 cup brown mustard seeds
  3. 3/4 cup yellow mustard seeds
  4. 1 cup red wine vinegar
  5. 1 tablespoon kosher salt
  6. 1 teaspoon freshly ground black
  7. 1/4 teaspoon ground cinnamon
  8. 1/4 teaspoon ground cloves
  9. 1/4 teaspoon ground nutmeg
  10. 1/4 teaspoon ground allspice
  1. Combine all ingredients in non-reactive bowl.
  2. Cover and let sit at room temperature for 1-2 days so the mustard seeds will soften and flavors will meld.
  3. Transfer to food processor and process until it has reached your desired consistency, stopping occasionally to scrape down sides.
  4. Transfer to jars, leaving 1/4 inch headspace. Wipe rims and process for 10 minutes.
From the Garden Table

12 Responses

  1. Pingback: Sweet Hot Whiskey Mustard | From the Garden Table

  2. Learned something new today. I didn’t realize there was a connection between mustard and Germans. I never even thought of making my own mustard. I do enjoy mustard occasionally, but probably not enough to make it. I am going to pin your post to my recipe board though, just in case.

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