Homemade Bavarian Beer Mustard

I love Mustard! I started making Mustard many years ago and my favorite recipe is posted on the Blog. I've reposted it at the end of this recipe. The two Mustards are very different.  I decided to add 1 more Mustard recipe made with Dark Beer. It can be used on your favorite sandwiches, as a dip for Pretzels, on Hard Boiled Eggs and in Potato Salad. There are so many other uses for homemade Mustard. Just before Summer, I like to have a lot of Mustard available for Picnics This makes 7 - 1/2 Pint Jars that are canned.


Bavarian Mustard

Here's what you'll need:
7 - 1/2 Pint Jars for Canning.
Canning Supplies

Make a note that this recipe has to start the night before you plan on Canning the Mustard.

2 C Dark Beer
2 C Mustard Seeds
2 C Ground Mustard
1 1/2 C Brown Sugar
1 1/2 C Malt Vinegar
1/2 C Balsamic Vinegar
3 tsp Salt
2 tsp Allspice
1/2 tsp Ground Cloves
2 tsp Vanilla

In a small bowl:
Beer
Mustard Seeds
Cover and refrigerate overnight.

In a Blender:
The Beer Mustard Seed Mixture from the Blender.
Pulse just until chopped and grainy.

In a Dutch Oven on Medium Heat:
The Blender Mixture
Brown Sugar
Malt Vinegar
Balsamic Vinegar
Salt
Allspice
Clove
Simmer just until it begins to boil.
Immediately remove from heat.

Add:
Vanilla
Stir well until well combined.

Have the Canning Jars and Lids Boiled, completely Dried and ready to fill for the Canning process.

Ladle the Mustard into the Pint Jars.
Leave about 1/2" of space in the top of the jars.
Wipe off the rims of the jars.
Screw on the Lids just until secure, don't over tighten them.

Put the jars in a Canning Pot with enough hot water to completely cover the jars.
Bring to a simmer on Low heat.
Increase the Heat and Boil for 10 minutes.

Remove the Jars to a rack to cool completely.
If you are familiar with the Canning Process, you'll know when the jars are ready. You can hear the lids "POP".

Enjoy!
Peace in the Kitchen!


We love mustard:

Dijon
German
American
Hot
Sweet
Brown
Deli
Creole
English
Chinese
Flavored.......

......... and this homemade mustard from the Mennonites in Kansas!
This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp or more.... mustard seed to taste  (some of the seeds can be crushed)

Mix flour and mustard
Stir in the boiling water
Add sugar,vinegar and salt
Add Mustard Seed

Mix well
Allow to cool completely and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!