October is in the air… Despite the onslaught of pumpkin everything, my mind turns to the celebration of German foods- Bratwurst, Sour Kraut, Pretzels, and of course, their accompaniment: zingy whole-grain mustard. This version is made with a base of German Hefeweizen- a light, unfiltered wheat beer. (Yes, I know the brand pictured is an American Hefeweizen, but the flavor profile is there. Make it with a German Hefeweizen or even any other beer you enjoy!)
This recipe yields 8 jars 4oz each.
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*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.
You will need:
- A Bottle of Hefeweizen (or a beer you enjoy) – About 1 1/2 cups
- 1 cup Mustard seeds- I like a mix of 1/3 cup yellow and 2/3 cup brown seeds
- 1 cup Water
- 1/2 cup apple cider vinegar
- 1/2 cup light brown sugar
- 1/4 cup dry mustard
- 1 Tablespoon dehydrated onion
- 1/2 Tablespoon garlic powder
- Basic canning equipment
In a saucepan bring the beer and mustard seeds to a boil, place lid on pan and lower to a slow simmer for 15 minutes. Remove from heat and let sit, covered for 2 hours.
Remove cover and blend slightly with an immersion blender (a regular blender or food processor will work also). Don’t over blend! You want some of the grains to remain intact.
In a saucepan combine remaining ingredients with your wholegrain/beer blend. Bring this to a boil and reduce to a simmer (no lid this time) for approximately 30-40 minutes until desired consistency is reached.
If you plan to use the mustard without canning, I suggest an airtight container in the refrigerator for at least 48 hours before using. This allows the flavors to mellow and combine thoroughly. If you are going to can the mustard pour hot mustard into hot jars leaving 1/4 inch head space. Wipe rim, place lids and rings, then into the water bath canner for 15 minutes of processing.
Once removed from the canner, place onto a towel lined counter/table and leave undisturbed for 24 hours. Gently wash, label and place into your storage area. Leave for at least a week before eating. This gives the mustard time to mellow and the flavors to combine.
Enjoy!
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