Spicy Bavarian Beer Mustard

• 2 cups dark beer
• 2 cups brown mustard seed
• 2 cups ground mustard
• 1-1/2 cups packed brown sugar
• 1-1/2 cups malt vinegar
• 1/2 cup balsamic vinegar
• 3 teaspoons salt
• 2 teaspoons ground allspice
• 1/2 teaspoon ground cloves
• 2 teaspoons vanilla extract

1. In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight.
2. Place seed mixture in a blender. Cover and process until chopped and slightly grainy.
3. 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.
4. Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. 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.

dark beer, brown mustard, ground mustard, brown sugar, malt vinegar, balsamic vinegar, salt, ground allspice, ground cloves, vanilla

Taken from www.tasteofhome.com/recipes/spicy-bavarian-beer-mustard/ (may not work)