Spicy Beer Mustard: Difference between revisions
From Kapitän Phils Rezeptbuch
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[[Category: Condiments]] | [[Category: Condiments]] | ||
[[Category: Home Canning]] | [[Category: Home Canning]] | ||
From [https://www.tasteofhome.com/recipes/spicy-bavarian-beer-mustard/ Taste of Home] | From [https://www.tasteofhome.com/recipes/spicy-bavarian-beer-mustard/ Taste of Home] | ||
= Ingredients = | |||
* 500ml dark beer | * 500ml dark beer | ||
* 500ml brown mustard seed | * 500ml brown mustard seed | ||
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* 2 teaspoons vanilla extract | * 2 teaspoons vanilla extract | ||
= Directions = | |||
# In a small bowl, combine beer and mustard seeds. | # In a small bowl, combine beer and mustard seeds. | ||
# Cover and refrigerate overnight. | # Cover and refrigerate overnight. | ||
Latest revision as of 14:46, 16 February 2025
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
- In a small bowl, combine beer and mustard seeds.
- Cover and refrigerate overnight.
- Place seed mixture in a blender. C
- over 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 7 hot 300ml jars, leaving 10-15mm 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.
