Thursday, December 13, 2012

Rye & Brown Sugar Mustard

An easy to make mustard, perfect for holiday gifts. It is fairly strongly flavored, but I am imagining it as the perfect addition to a ham sandwich. We started with a recipe posted on the always wonderful Food in Jars, which turned out be a guest post from Kaela Porter of Local Kitchen.The recipe there, for Bourbon Brown Sugar Mustard, was adapted from Oktoberfest Beer Mustard in The Ball Complete Book of Home Preserving. As I have said before, if you don't have the Ball Book, buy it.

Rye & Brown Sugar Mustard

• 2 cups rye
• 1 cup water
• 2 cups brown mustard seeds
• 1 cup cider vinegar
• 12 tbsp dry mustard powder

 • 1 1/2 cups lightly packed brown sugar
• 2 tsp salt

Combine rye, water and mustard seed in a bowl. Mix well and steep until nearly all of the liquid is absorbed, about 4 hours, or overnight.
Using an immersion blender, blend to desired consistency.  Add vinegar, mustard powder, sugar, and salt and continue to blend well until combined. Transfer to a saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling.
Fill jars leaving a generous1/4-inch headspace. Pass the handle of a wooden spoon along the edges and middle of the jar to eliminate bubbles. Wipe rims, finger tighten your lids and process in a boiling water bath for 10 minutes.

Yields about 6 cups. 


  1. It’s look so beautiful! I am enjoy and love it very much.and I love very much wonderful things.
    Hope you had the greatest time living it up!!

  2. Your link from Serious Eats does not work. Maybe you can fix it. I had to go back and note what you put in your link and manually find it.

  3. Link is still bad. Current link adds "No" to the end of the link, i.e. ".htmlNo"
    Just remove the "No" from the link.