This mustard will not deteriorate since it’s mixed with vinegar and salt. Refrigeration is not needed, but it you want to keep that fiery flavor, I would recommend it.
TIP: Mustard seed is extremely expensive at the grocery store. Be a smart shopper and order your mustard seed (in bulk) online.
I hope you try this recipe and let me know how you like it.
- 1/2 cup Ground Mustard
- 1/2 cup Mustard Seeds Whole (Brown)
- 1/2 Mustard Seeds Whole (Yellow)
- 1 1/2 cups (or 12 oz.) Stout Beer (or water)
- 1 1/2 cups Red Wine Vinegar (or cider vinegar)
- 2 tablespoons Brown Sugar
- 1 teaspoon Granulated Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper Freshly Ground
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Cinnamon
- Whisk together ground mustard, mustard seeds and COLD beer in a bowl and set it aside for ten minutes (creates a chemical reaction).
- Add vinegar (locks in fiery flavor), sugar, and spices. Whisk.
- Let sit for 24-48 hrs, covered.
- Blend in food processor (or blender to break up softened seeds).
- Adjust thickness with mustard powder if desired.
- Add to sterilized jars.
- Refrigerate to preserve spiciness.