Pickles, preserves, jams and jellies

Brandy Mustard

  • ¾ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • 6 Tbsp brandy
  • 1 1/3 cup cider vinegar
  • 2/3 cup water
  • ½ cup light brown sugar
  • 1 Tbsp Kosher salt

Stir mustard, brandy, vinegar and water together in non-reactive container. Cover and let sit at room temperature for 2 to 3 days. Seeds will swell and soften. Place in food processor, add remaining ingredients, and process until desired consistency (often takes at least 3 minutes of processing). For smoother texture, use blender instead. Refrigerate.

Mustard will be sharp at first but mellows with age.

This mustard is very Dijon-like.

Makes about 3½ cups.

Course: 

Recipe type: 

Spiced Guinness Mustard

  • 1 12-oz. bottle Guinness Extra Stout
  • 1 ½ cups (10 oz.) black or brown mustard seeds
  • 1 cup red wine vinegar
  • 1 Tbsp Kosher salt
  • 1 tsp fresh-ground black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice

Combine all ingredients in non-reactive container. Cover and let sit at room temperature 2 days. Seeds will swell and soften. Place in food processor and process until desired consistency. Usually takes at least 3 minutes of processing. Can use blender instead for smoother consistency. Refrigerate.

Mustard will be very sharp at first but will mellow with time.

Makes about 3½ cups.

Course: 

Recipe type: 

Subscribe to Pickles, preserves, jams and jellies