Wow. Is it already horseradish season? In honor of the spicy hot root, I canned up some Horseradish Beer Mustard from Tart and Sweet to give away to bratwurst-loving friends during Oktoberfest….only a month away! I can’t believe fall is practically here!
I’ve posted about this mustard before, but last time I made it, I used jarred horseradish because the fresh stuff wasn’t available. Fresh horseradish is much more intense than the jarred stuff — grating it can sting your eyes like an onion! This mustard may blow your socks off.
To make it with real horseradish, combine 1/2 cup mustard powder (we like Colmans), 1/2 cup finely grated fresh horseradish, 1/2 cup sweet beer like Negro Modela and 1 tablespoon brown mustard seed in a bowl. Season with salt and pepper. Whisk to combine. That’s it! How easy is that? You can either transfer it to an airtight container and store in the refrigerator for up to a month, or whisk in 1 teaspoon of vinegar and divide it among 3 4 ounce canning jars and process in a boiling water bath for 10 minutes, leaving 1/2 inch headspace.
I find this mustard really expands during processing. To prevent seepage while the jars are boiling , err on the side of more headspace than less. I noticed the headspace requirement given in Tart and Sweet calls for 1/4 inch, which is incorrect. Condiments like mustard should always be 1/2 inch. I’m not sure how that happened. Myself or the recipe’s creator Kelly should have caught that. I apologize to anyone who made it and experienced seepage. Or maybe (hopefully) it was just me.
{ 12 comments… read them below or add one }
I recently checked out Tart and Sweet from the library and I love it. You guys did a great job on it! I have already made the fire salsa several times and it is now my favorite salsa EVER. This mustard is on my list to make too.
Thanks, Meg!
Horseradish. My mom had some growing years and years ago. I hated it. So one day when Daddy had given me a mattock and the instructions to walk the farm digging any dock or thistles I found, well, I didn’t restrict my efforts to dock and thistles. When taken to task over it, I adopted the face of ignorant innocence and asked “”Does it look kinda like dock?” Twenty-four years later I found some crowns for sell and purchased them. And gave them to my Mother with a complete confession.
How do you make it without beer?., Please and thanks
There’s no easy substitution for that, Doris. Swapping out the beer would change the recipe too much. Not sure what to recommend!
how about non-alcoholic beer?
Kathryn, you should be in Mensa, if you’re not already.
I’d love to make more of this to give away, but before I do I’d like to be sure it’s shelf-stable and safe. (Or I can just make it with a warning to “keep this in the fridge”, I know.) Was this recipe tested by a food preservation institution, like the USDA or a University Extension office? Or is it a variation on a known tested recipe? Or did you have an independent lab test it? I guess basically, how did you arrive at the processing time, and know the resultant product is safe from botulism or other organisms? Thanks!
My coauthor Kelly is a chef and master preserver who attended Cornell’s Better Process Control School. She tested all the recipes using a pH meter.
Awesome. I am so making this RIGHT NOW. Well, after I get dressed.
Thanks a bunch!!
Yum! Thanks for the typo correction, Jessie!
We are hosting an Octoberfest and I was going through my T&S book marking down some condiments I wanted to make for it
I have tons of fresh horseradish and I’m excited to make this. You’re welcome to have as much as you want!