- Dark beer 2 cups
- brown mustard seed 2 cups
- ground mustard 2 cups
- packed brown sugar 1-1/2 cups
- malt vinegar 1-1/2 cups
- Balsamic vinegar 1/2 cup
- Salt 3 teaspoons • 1 kcal
- ground allspice 2 teaspoons
- Ground cloves 1/2 teaspoon
- Vanilla Extract 2 teaspoons
This spicy German mustard is made with dark beer, spices and mustard seeds, and you can put it in jars to keep or give away.
This traditional mustard is great with sausages, or for dipping pretzels into.
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.
For canning: Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center the 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.
Notes: If you don’t have a Dutch oven, use a heavy casserole pot or a cast-iron pot.