Spicy Pumpkin Mustard
adapted from Saveur
1 12-oz. bottle Pumpkin Spice Ale (but feel free to sub in your own favorite brew; we'd recommend using a full-flavored ale or lager)
1 1⁄2 cups brown mustard seeds
1 cup raw apple cider vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.
Transfer mustard mixture to sterilized jars.
Refrigerate overnight.
Mustard can be used immediately or refrigerated for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
MAKES 3 1⁄2 CUPS
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