For the holiday season this year, the wife decided to do bit more cooking this year, beyond the traditional cookies. Last week, we canned up home made pickles, today’s challenge was home-made beer mustard. Hopefully the flavors will mellow a bit, fresh and still hot the horseradish was a bit over powering. But after a few weeks canned and resting it will likely be much better. Of course, we have 7 jars now for friends and family, so it will be around for quite some time.
Assuming it turns out decent, I will share the recipe post-holidays.
