Spicy Bavarian Beer Mustard Recipe

4 1 1
Spicy Bavarian Beer Mustard Recipe
Spicy Bavarian Beer Mustard Recipe photo by Taste of Home
Publisher Photo

Spicy Bavarian Beer Mustard Recipe

Read Reviews
4 1 1
Publisher Photo
Here's a gift that has bite! Include a festive tag that lists serving suggestions. For example, the spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen
MAKES:
112 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 15 min.
MAKES:
112 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 15 min.

Ingredients

  • 2 cups dark beer
  • 2 cups brown mustard seed
  • 2 cups ground mustard
  • 1-1/2 cups packed brown sugar
  • 1-1/2 cups malt vinegar
  • 1/2 cup balsamic vinegar
  • 3 teaspoons salt
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons vanilla extract

Directions

In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight.
Place seed mixture in a blender. Cover and process until chopped and slightly grainy.
Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla.
Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spicy Bavarian Beer Mustard in Taste of Home Christmas Annual Annual 2013, p65

  • 2 cups dark beer
  • 2 cups brown mustard seed
  • 2 cups ground mustard
  • 1-1/2 cups packed brown sugar
  • 1-1/2 cups malt vinegar
  • 1/2 cup balsamic vinegar
  • 3 teaspoons salt
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  1. In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight.
  2. Place seed mixture in a blender. Cover and process until chopped and slightly grainy.
  3. Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla.
  4. Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spicy Bavarian Beer Mustard in Taste of Home Christmas Annual Annual 2013, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Bavarian Beer Mustard

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
royhberger User ID: 8600706 245419
Reviewed Mar. 14, 2016

"What are the ingredient measurements if you only want to make one batch for a party?"

Loading Image