Home made Mustard                   Makes 3 pints

 I cup of mustard seed
 I cup of beer
2 garlic cloves minced
½ cup cider vinegar
2 tbsp brown sugar
½ tsp. salt
½ tsp, pepper
COOK for 5min.

Directions   You can double this recipe.

 Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
 Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
 Sterilize the jars and lids in boiling water for at least 5 minutes.
 Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Process for 5 minutes Let sit for a couple of weeks.