SPICY BAVARIAN BEER MUSTARD RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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
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