Anyone who has tried homemade, not store-bought, powdered mustard at least once in their life remembers its taste. Spicy, no aftertaste table vinegar, an aromatic seasoning that does not contain flavor enhancers or preservatives - an ideal pairing for many winter hearty dishes. But the trick of this recipe for homemade mustard from powder is precisely that it is prepared on cucumber pickle which emphasizes spicy taste sauce. Cucumber brine, if unavailable, can be replaced, for example, with cabbage brine. in any case, experiments are welcome! And in winter there is always enough of this goodness after opening homemade preparations! Oh, good! It's creeping through!
Ingredients (all to taste):
- 1 cup cucumber or cabbage pickle*
- 3 tbsp. mustard powder
- a few drops of apple cider vinegar
- pinch of sugar
- small pinch of salt
- spices as desired
*Keep in mind that if you use pickled cucumber brine
Homemade mustard from powder in cucumber brine: step-by-step preparation
First of all, to the mustard powder in deep container add salt and sugar, stir with a spoon.
Then it’s time to add spices to taste. It's red in the photo ground pepper and a certain amount ground coriander, and also drip apple cider vinegar.
Then add cucumber or cabbage pickle until it reaches the consistency of mustard. At this stage, the mixture is thoroughly stirred and tasted. If necessary, add more salt or sugar.
Then the glass with mustard is covered with gauze and sent to the battery for about a day. During this period, the mustard in cucumber brine will need to be thoroughly stirred with a spoon from time to time. The mixture is then transferred to the refrigerator, where it is stored.
In general, the cooking time for homemade mustard in brine depends rather on the mustard powder itself. Some infuse too quickly, some need a little more time. Overall, the mustard turns out great! You probably won't want to buy it in a store again.
Homemade mustard with cucumber brine, unlike store-bought mustard, does not contain table vinegar and has a rich and pungent taste.
Greetings to everyone who came to my mustard light! Mustard, a recipe for cucumber brine, will give spicy spiciness meat, potatoes or dumplings. Or maybe you like to add some mustard to your omelette? Today, store shelves offer many varieties of mustard - from scalding hot, making gourmets cry, to slightly sweet, with a piquant honey trail.
However, with the increase in the number and assortment of jars, bags and bottles with the desired seasoning, the amount of chemical components they contain, slowly but surely killing our body, is growing even faster. It is much better to make this popular product in almost every home with your own hands. A minimum of hassle - and you will get the amount of natural homemade mustard you need with the desired degree of spiciness.
For lovers of spicy seasonings
This incredibly simple recipe for mustard prepared with the brine left over from yours is for those who like it stronger, because mustard turns out to be vigorous. At the same time, there will be a use for brine, especially if hangover syndrome is not a frequent guest in your home. Don't pour it out quality product, by golly.
So, to make mustard at home, you need mustard powder, brine, honey, apple cider vinegar and vegetable oil. It is important that the powder is of high quality, not damp, otherwise you risk it instead of spicy aromatic seasoning get a bitter, extremely inedible mass. The honey should be liquid; if it is candied, keep it in a water bath until it is returned to liquid state.
Ingredients:
- Mustard powder - 0.5 tbsp.
- Cucumber pickle (as needed)
- Honey - 2 tsp.
- Apple vinegar- 1 tsp.
- Vegetable oil - 1 tsp.
Mix mustard with cucumber pickle
The cooking process itself is extremely simple and will only take a few minutes.
- Pour the powder into a jar, add vinegar and stir, gradually adding brine until we achieve the desired consistency.
- Then add the honey and stir until it is completely dissolved in the mustard mixture.
- After the honey and mustard mixture are completely ripe, cover the jar with mustard preparation lid.
Steaming the mustard
- During the heating season, we simply place our jar comfortably on the radiator to warm itself. In this case, it is better to prepare the mustard in the evening and leave it on the radiator until the morning.
- During the period of cold batteries we use hot water, in which you need to warm up the jar. We pour water carefully so that the glass does not crack. Take hot water, but not boiling water. We need to heat the mustard, not brew it. Keep the jar in water until it cools.
Since it’s February outside my window and the radiators are blazing hot, I chose the easiest way possible and sent a jar of seasoning to the radiator until the morning.
Place the jar in the cold
After the mustard has been defrosted in the heat, open the jar and if there is liquid there, pour it out, then add sunflower oil. Carefully mix the oil into the mustard mixture until smooth. Cover the jar with a lid and send it to cool in the refrigerator for a couple of hours.
After which you can safely cut off a slice of black bread, cover it with a piece and season with hot mustard own production.
Once cooked homemade mustard with cucumber pickle, you are unlikely to want to go back to store product. Surely many of your friends on social networks will be surprised at how easy and simple it is to make this seasoning at home, and will want to try the recipe personally. So let’s not forget about them. Buttons below.
With this I extinguish my mustard flame. Until the new ones, captivating with their sharpness, friends!
Greetings, food lovers!
Eat appetizingly, with taste so that it will take your breath away and make your eyes pop out of your head. Therefore, now we will talk about such a common seasoning as mustard, without which jellied meat, aspic, meat and fish dishes, pizza, potatoes, salads and many other dishes.
Everyone has seen and tried mustard as a seasoning, but not everyone knows that it is made from the seeds of the plant of the same name, which, by the way, belongs to the cabbage family. Three main types of mustard are widespread: white, Sarep and black. Each species has its own characteristic qualities. The color and taste of the finished product depends on the type.
Both whole and ground seeds of the plant are eaten. Crushed, dried, sifted seeds are called mustard powder, from which the well-known seasoning, as well as mustard plasters, are made. Yes, in addition to cooking, mustard is also used in medicine and cosmetology.
Now ready mustard They sell it in almost all grocery stores, you can just buy it and not bother, but we are not looking for easy ways, so we will make the seasoning ourselves. Moreover, do it with cucumber or tomato brine, which usually remains in the jar from pickles or tomatoes. It turns out tastier, more and without harmful additives. So, I’m sharing a way to prepare mustard in brine at home.
To prepare we will need:
- Dry mustard powder. Sold in grocery stores, packaged in packs or bags.
- Cucumber or tomato pickle, preferably fresh, homemade, not sour. Typically, this brine already contains salt, sugar, vinegar, extracts of dill, horseradish and garlic, and other spices.
- Sunflower or olive oil - a few tablespoons.
- Equipment and accessories: glass jar or bowl of suitable size, tablespoon.
Let's start cooking
First, we strain the brine and remove all sorts of impurities from it: leaves, stems, garlic, black peppercorns. Pour the brine into an enamel mug and place it on the fire or electric stove. Stirring, heat to approximately 60 degrees Celsius. It’s clear that no one will measure the temperature with a thermometer, everything is intuitive.
Pour a little heated brine into a jar or bowl and slowly pour mustard powder into it, so that a slide is formed. Take a tablespoon and mix until smooth, grinding out the lumps. If it turns out a little liquid, then add more powder and mix again. If it’s a little dry, add more brine. So gradually bring the mixture to the desired volume and consistency. The mixture should be homogeneous without lumps.
Attention: If you stir with a metal spoon in glass jar, then do it carefully, with caution so as not to accidentally break the jar.
Add a few tablespoons of vegetable oil and mix thoroughly until smooth. If you cooked in a bowl, transfer the product to a jar(s) with a lid.
Leave the resulting mustard in closed jar for 12 hours in a warm place, allowing it to brew well and brew. That's it, you can eat! I hope you were able to make mustard in brine!
How to use?
Well, what a question! The simplest thing is to spread it on bread and put a few slices of lard on top. Instead of lard, sausage, ham, herring fillet, mackerel, and anchovy will be used. By the way, mustard sandwich with lard great addition to thick, boiled borscht. You can spread mustard on half boiled egg- also delicious.
The most popular Russian seasoning, it turns out, is also European countries loved and respected. Here are just the sauces there, prepared on the basis mustard seeds or powder, they are not particularly sharp. However, the more “vigorous” the mustard, the more benefit from use. True, this does not mean that you need to eat it with spoons. One pea of natural antiseptic per day is enough and you won’t be afraid of a cold. You can prepare “good” mustard yourself. This is exactly what we will do now.
Homemade mustard in brine - recipe.
Simple ingredients:
- homemade cucumber pickle – 125 ml;
Mustard powder – 1 package;
Sugar – 1.5 tbsp. spoons;
Vegetable oil (unflavored) – 1-2 tbsp. spoons.
Recipe with photos step by step:
Pour the brine into a small container (preferably glass). We will use a homemade cucumber version, containing salt, vinegar and big amount aromatic spices and herbs.
We begin to pour mustard powder in small portions into a bowl with brine. At the same time, do not forget to mix everything thoroughly. The mixture should be moderately thick and homogeneous.
It is most convenient to use a hand whisk or fork so that the lumps of dry mustard break up faster.
Next we add a portion of sugar, and there is a small nuance here. If your homemade pickle slightly sweetens, then reduce the amount of sugar when adding to mustard by half.
Finish preparing the seasoning vegetable oil, not forgetting to also stir the mixture.
Place the resulting mustard in a glass jar with a lid and let it steep for several hours in a warm place. We will try it very carefully, because the resulting mustard in cucumber brine burns with its spiciness no less than a chili pepper.
It's also worth a try
This homemade mustard made from pickled cucumbers is loved by everyone who tries it.
It’s hard to find a more universal seasoning. Step by step recipe preparations with photos below..
Most easy option preparing homemade mustard - in brine.
The process does not take much time, which is easy to see if you repeat this recipe step by step.
The taste of the infused seasoning is sharp, invigorating, and the smell is honey-like.
The finished product is completely natural and does not contain preservatives, dyes or other stabilizers.
Homemade mustard in brine from pickled cucumbers - recipe with photo
Ingredients
- mustard (seeds) – 75 g;
- brine (from pickles) – 90 ml;
- olive oil – 40 ml;
- honey – 35 g;
- salt – 2 g.
Cooking sequence
1. On initial stage Grind the mustard seeds in a mortar. You will have to grind for a long time until you get a powder with coarse particles.
2. Add the crushed mustard to the ice brine (can be taken from the refrigerator immediately before cooking) and mix thoroughly.
3. As a result of kneading, a mushy mass or paste is formed. You need to stir until the seeds swell. At this stage, you can vary the thickness of the composition by adding dry pounded mustard in parts, adding brine to the desired consistency. The paste should look like sour cream.
4. Then add a pinch sea salt. But if the brine was initially concentrated and salty, then this step can be skipped.
5. The next ingredient is honey, it is better to take flower or linden honey. We also mix everything thoroughly so that the honey combines with the mustard paste.
6. Now beat the mustard with a blender at low speed.
7. Lastly, enter olive oil, slightly reducing the spice of the seasoning. This component is added optionally, but softens the taste very well.
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