Ingredients
2 cups dark beer2 cups brown mustard seed2 cups ground mustard, such as Coleman’s Dry Mustard1-1/2 cups packed brown sugar1-1/2 cups malt vinegar1/2 cup balsamic vinegar3 teaspoons salt2 teaspoons ground allspice1/2 teaspoon ground cloves2 teaspoons vanilla extract
Preparation
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 7 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.
