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.