Spicy Bavarian Beer Mustard

Name: Spicy Bavarian Beer Mustard
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 half-pints.
Cuisine: German Recipes
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

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

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.

Reviews

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Average Rating:

Chris

Feb 10, 2019

I want to give 5 stars but for me there was just a little too much vanilla. It was also too thick following the recipe exactly. I had to add another whole beer, and another 1/2 cup of malt vinegar. I did blend mine quite a bit. This really released the spiciness which I liked. When it went into the pot, it seemed a little on the sweet side but I was excited for the finished product. The vanilla tempered the sweetness but for me was a bit much. I would add it in 1/2 teaspoon increments. I suspect 1tsp. would have been enough.
royhberger

Mar 14, 2016

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