Whole Grain Guinness Mustard

This weekend I was able to convince the Hubby to take me to the bookstore and let me roam. Besides a weakness for scifi, I have one for cookbooks. This time it was Pickles, Pigs & Whiskey. I was flipping through the book and saw a few recipes I wanted to try. One of them being a whole grain Guinness mustard. I generally take a recipe from a cookbook and end up only following it about halfway, adding my own spin to it, but as I’ve never made a mustard before I thought I’d better follow the recipe exactly. The recipe was very easy to make. The only thing I had a problem with was finding black mustard seeds. But a bit of research said I could use the regular mustard seeds without too much impact to the taste.

Unfortunately, I cannot attest to the flavour as it recommends letting it sit for at least a week. As I wanted this for the ham at Easter, it will have a couple weeks. It keeps for up to a year (refrigerated).

To see if anyone actually reads this post… I have a couple extra jars if one of my friends would like to claim one, just comment here. There are no guarantees that this will taste good, though I didn’t make any changes to the recipe and it did look very tasty in the books’ photo. 😉

Whole Grain Guinness Mustard

Whole Grain Guinness Mustard


  • 1/2 cup black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 1/2 cups malt vinegar
  • 2 cups Guinness 1 large can
  • 1 cup dry mustard powder
  • 5 teaspoons all-purpose flour
  • 3 tablespoons honey
  • 1/2 cup dark brown sugar
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon ground cloves


  • In a stainless steel bowl, combine 1/2 cup Guinness, 1 cup malt vinegar, and the mustard seeds. Cover with plastic wrap and refrigerate overnight.
  • Combine the remaining ingredients in a saucepot and bring to a simmer.
  • Add the mustard seed mix.
  • Simmer for an additional 5 minutes, stirring constantly.
  • Give a couple pulses in a blender and pour into clean glass containers, sealing well.


Let sit for at least a week before trying.
Adapted from Pickles, Pigs & Whiskey Cookbook
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