BEER THYME MUSTARD

Choose your favourite pale ale (or other beer variety) to make this medium heat homemade mustard that is perfect for smothering onto a grilled steak, with cold cuts or added to a sandwich. Mustard is simple to make but does require planning ahead: preserving jars of mustard at least a month or two prior to serving is highly recommended. Enjoy! 

 

Ingredients for  BEER THYME MUSTARD
	Yield: 1 1/2 cups	Yield: 3 cups	Yield: 6 cups
Beer, Pale Ale (or another type of beer)	3/4 cup	1 1/2 cups	3 cups
Yellow Mustard Seeds	1/4 cup	1/2 cup	1 cup
Brown Mustard Seeds	1/4 cup	1/2 cup	1 cup
Apple Cider Vinegar (5% acidity)	1/2 cup	1 cup	2 cups
Brown Sugar (Optional)	1 tablespoon	2 tablespoons	4 tablespoons
Mustard Powder	1 tablespoon	2 tablespoons	4 tablespoons
Dried Thyme	2 teaspoons	4 teaspoons	8 teaspoons
Dried Onion Flakes	1 tablespoon	2 tablespoons	4 tablespoons
Salt, Finely Ground (no additives)	1 teaspoon	2 teaspoons	4 teaspoons

 

METHOD:

1: Measure ingredients into a bowl, stir to combine and then cover. Leave overnight.

NOTE: If you are short on time, you can combine ingredients, heat to a boil in a small pan, then cover and leave for 2-3 hours before continuing with the next step.        

2.  The next day, wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot - or use your dishwasher rinse cycle.

3.  Pour bowl of mustard mixture into your food processor, pulse until seeds start to split and mixture thickens. This only takes a few moments. Loosen with a little bit of extra vinegar if required.

4.  Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.

5.  Spoon mustard into the hot jars, to 0.5cm (1/4 inch) from the rim of the jars. Remove bubbles with a non-metal utensil. Check headspace is still 0.5cm then wipe rims with dampened paper towel and seal with lids. 

6.  Submerge jars in a pot of boiling water as per the chart below, starting your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

7.  12-24 hours later: check jars have sealed before wiping down jars, labelling and storing in a cool, dry and dark place for up to 12 months.     

Processing Time for  BEER THYME MUSTARD  in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 250ml (half-pints)	15 minutes	20 minutes	25 minutes	30 minutes

 

NOTES:

o   Choose your favourite beer to use in the mustard;

o   You can change the mustard seeds around – more yellow or more brown mustard seeds – as long as the total quantity remains the same. More brown mustard seeds makes a spicier mustard flavour!

o   Other vinegars can be used in this recipe if they also have minimum 5% acidity;

o   Use 5-6 teaspoons of fresh thyme leaves instead of 2 teaspoons dried thyme (or try adding a different herb instead).

 

Author: Megan Radaich        

Image credit: Megan Radaich      

Publication: Mustard Preserving Guide