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Spicy Bavarian Beer Mustard

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. + chilling Process: 15 min.
  • Makes
    7 half-pints

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 7 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.
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.
Nutrition Facts
1 tablespoon: 36 calories, 1g fat (0 saturated fat), 0 cholesterol, 65mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

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