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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

Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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