Spicy Beer Mustard

From Taste of Home

Ingredients

• 500ml dark beer
• 500ml brown mustard seed
• 500ml ground mustard, such as Coleman's Dry Mustard
• 375ml packed brown sugar
• 375ml malt vinegar
• 125ml balsamic vinegar
• 3 teaspoons salt
• 2 teaspoons ground allspice
• 1/2 teaspoon ground cloves
• 2 teaspoons vanilla extract

Directions

1. In a small bowl, combine beer and mustard seeds.
2. Cover and refrigerate overnight.
3. Place seed mixture in a blender. C
4. over and process until chopped and slightly grainy.
5. Transfer to a Dutch oven.
6. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves.
7. Bring just to a boil.
8. Remove from heat; stir in vanilla.
9. Ladle hot liquid into 7 hot 300ml jars, leaving 10-15mm headspace.
10. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
11. Place jars into canner with simmering water, ensuring that they are completely covered with water.
12. Bring to a boil; process for 10 minutes.
13. Remove jars and cool.