SPICY BAVARIAN BEER MUSTARD RECIPE

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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