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: Europe, German
Ingredients: 2 cups dark beer; 2 cups brown mustard seed; 2 cups ground mustard, such as Coleman's Dry 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. + chilling Process: 15 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 23, 2023

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

Canning Altitude

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.

TEST KITCHEN APPROVED

Spicy Bavarian Beer Mustard

2 Reviews Add your review

Yield:7 half-pints

Prep:15 min

Cook:15 min

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Ingredients

2 cups dark beer
2 cups brown mustard seed
2 cups ground mustard, such as Coleman's Dry 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

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Directions

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 7 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.