My parents can confirm that as a kid I hated everything about mustard. I was stead fast to ketchup and nothing but ketchup (and pickles) on my burgers. No matter how picky of an eater, I feel as if everyone has a list of things they hated as a child but love as an adult. While I’m still a bit iffy on straight up yellow mustard, I’ve slowly came around and have been able to scratch grain mustard off my list. A little over a month ago, I made my first homemade batch of Imperial IPA mustard. Being what it was, the three half pints were gone within days and I was in need of another alcohol based mustard recipe. I came across this hard cider mustard on My Homespun Home and decided to give it a try using a hard blackberry pear cider. Because I was intentionally going for a sweeter mustard this time around, I opted for, and increased the amount of brown sugar in this recipe.
On another note, I have a dissertation defense date. I know I typically don’t talk about my academic life here, but it’s pretty exciting and I figured I’d share (a little). Unless you’ve read my “about” page or know me personally, you probably don’t know that I am currently finishing up my PhD at Johns Hopkins. With a date now on the calendar for 5 weeks out, it’s hustle time. The most exciting part, planning the celebration at a neighborhood bar. The owner suggested that we do a special cocktail for the group. While champagne/cava will be included as it makes obvious celebratory sense, I’m also leaning towards pickle backs and pickle martinis. Imagine it… me, my parents, and the chair of the academic department doing pickle back shots…
- 2/3 cup whole yellow mustard seed
- 2/3 cup whole brown mustard seed
- 1-1/3 cup apple cider vinegar
- 2/3 cup hard cider
- 1 cup water
- 4 Tbsp brown sugar
- 2 tsp sea salt
- In a medium-sized bowl, combine mustard seeds, vinegar, and cider. Cover, and let set for 24 hours until all liquid is absorbed by seeds.
- After all liquid is absorbed, add salt and sugar to mustard seeds. Using a immersion blender or food processor, puree until smooth yet still grainy.
- Add mustard to a medium-size, non-reactive pot. Add water, mix thoroughly. Stirring regularly cook on medium-low heat for 15 minutes.
- Add hot mustard to hot, prepared, sterilized jars leaving ~ 1/2 inch headspace. Wipe rims, apply lids and rings (finger tight). Process in hot water bath for 10 minutes. Remove from heat, keep covered for an additional 5 minutes.
- Remove jars from canner, let cool on folded towel for 12-24 hours.