My dear friend Ian is what you might call a mustard connoisseur: His pantry is always full of a variety of expensive pretzel mustards from Europe gifted to him by his aunt, and his condiment shelf in the refrigerator always has at least three different kinds of mustard. Classic Dijon, spicy horseradish, fiery wasabi, or rustic stone-ground—you name it, he’s got it.
All I knew for sure is that Ian needed some homemade mustard, and that I was going to produce it. Plus, I love little canning projects like this, and it’s another way for me to check items off my “Need to Make” list.
Lucky for me and you, making mustard is a cinch, and if you don’t want to can it, you can simply refrigerate it until you’re ready to use it—about a month, maybe more.
I love the bright bourbon flavor of this mustard, but feel free to substitute another liquor if you’d like. As a Kentucky girl, bourbon whiskey always has a place on my shelf, but you might prefer Jack Daniel’s over Maker’s Mark. No matter what liquor you choose, this “stone-ground” version is sure to please the mustard lover in your life.
Bourbon Brown Sugar Mustard
This recipe is adapted from Oktoberfest Beer Mustard in The Ball Complete Book of Home Preserving. I originally found it on the Food in Jars blog. Yields about 3 cups. See below for alternative options for this recipe. Click here to download a printable copy of this recipe.
1 cup bourbon
½ cup filtered water
1 cup brown mustard seeds
½ cup cider vinegar
6 Tbs. dry mustard powder (ground yellow mustard seed)
½ cup lightly packed brown sugar
1 tsp salt
1. Combine bourbon, water and mustard seed in a small bowl. Mix to wet all seeds, and then allow to steep until nearly all of the liquid is absorbed, about 4 hours, or overnight. Alternatively, heat bourbon, water and seeds until mixture just comes to a boil; remove from heat and steep for about 2 hours.
2. Prepare canner, jars & lids.
3. Transfer soaked seeds to the bowl of a food processor; process until smooth, or leave grainy, as you prefer (my mini Cuisinart will not get the mustard entirely smooth). Add vinegar, mustard powder, sugar, and salt and process briefly to mix. Transfer to a medium saucepan.
4. Over medium heat, stirring constantly, bring mustard to a boil; continue to boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 3 minutes). Taste and adjust seasonings (add additional water if you need to tinker with the flavor and the mustard is getting too thick).
5. Fill hot jars to a generous ¼-inch headspace (more like ½-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
1. This is very bourbon-y in a good way, but the flavor comes shining through. Use liquor you like, and consider substituting ½ cup of water for ½ cup of bourbon if you would like a milder bourbon flavor.
2. Honey, or maple syrup, both seem like a nice substitutes for the brown sugar, for a change of pace (or a local sweetener); I would start with ¼ cup and work up from there.
Uncanned mustard should last at least a month, if not longer, in the fridge. Canned, store in a cool, dark spot for up to one year.