Greetings to everyone who came to my mustard light! Mustard, recipe for cucumber pickle, will add a spicy kick to 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 is a use for brine, especially if hangover syndrome is not a frequent guest in your home. Don't throw away a quality product, for God's sake.

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 getting a bitter, extremely inedible mass instead of a spicy, aromatic seasoning. The honey should be liquid; if it is candied, keep it in a water bath until it returns to a liquid state.

Ingredients:

• Mustard powder - 0.5 tbsp.
• Cucumber pickle (as needed)
• Honey - 2 tsp.
• Apple cider 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.

1. Pour the powder into a jar, add vinegar and stir, gradually adding brine until we achieve the desired consistency.
2. Then add the honey and stir until it is completely dissolved in the mustard mixture.
3. After the honey and mustard mixture are completely ripe, cover the jar with the mustard mixture with a lid.

Steaming the mustard

1. 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.
2. During the period of cold batteries, we use hot water in which 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 maximum easy way 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 a warm place, 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 it with spicy mustard of your own making.

Once you make homemade mustard with cucumber pickle, you are unlikely to want to go back to the store-bought 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-made mustard is sold in almost all grocery stores, you can simply buy it and not bother, but we are not looking for easy ways, so we will make the seasoning ourselves. And do it with cucumber or tomato brine, which usually remains in a jar from pickled cucumbers or tomatoes. This makes it tastier, bigger 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.

We leave the resulting mustard in a 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, a mustard sandwich with lard is an excellent addition to thick, boiled borscht. You can spread mustard on half a boiled egg - it’s also delicious.

The most popular Russian seasoning, it turns out, is also European countries loved and respected. But the sauces there, prepared on the basis of mustard seeds or powder, are not particularly spicy. However, the more “vigorous” the mustard, the greater the benefits from consumption. 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.

We finish preparing the seasoning with 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

When buying ready-made mustard in a store, we are often disappointed in its quality, especially those who like a more vigorous product, such as my husband. Whether you want it or not, you’re wondering how to make mustard in brine yourself? Not every housewife will undertake to prepare something similar at home. Today I will tell you about such a tasty and easy-to-prepare option as mustard in brine. The recipe for making it is simple, like everything ingenious..

It is with brine that we will prepare the sauce. The same one that many men prefer after stormy holidays, and women simply pour it out. But in vain! It already contains everything you need, sugar, salt and spices, and it’s just a shame to throw it away. Let's give it a second life.

For the recipe for homemade mustard in brine, both cucumber and tomato are suitable, even from assorted vegetables, this is not important.

The main thing is that it is not cloudy and sour. Most often, of course, our people prepare mustard with cucumber brine (the recipe is the same). Apparently the men are trying, supplying raw materials for the housewives after the feast. Although at the same time, in my opinion, mustard made with brine from pickled cucumbers is no different from that made with tomato.

In general, you can of course experiment with various additives. However, I recommend not to do this. Your experiments will most likely fail. Best taste It’s just classic, pure mustard in brine at home. It is no coincidence that this is what is usually bought in stores.

Such a simple sauce, suitable practically and goes well with. Our men love to spread it on bread, using it with. And of course, what kind, without mustard! Any gourmet will tell you this.

Today I opened a can of tomatoes. They turned out simply fabulous and the mustard in brine (recipe below) will turn out just as fabulous. Moreover, I have already set the jellied meat to cook. I’ll bring it to the table with it.

We will prepare this immediately, in the container in which we will store it. Pour the required amount of brine into the jar and heat it a little. Just don't overdo it!

If you want homemade mustard made from powder in tomato brine to be thick and vigorous, then the temperature of the mixture should not be higher than 30 degrees.

Preparation

Pour dry mustard into the warm brine; we need to dilute it thoroughly, so mix thoroughly several times so that there are no lumps. It is very important. The quality of the finished product largely depends on its uniformity. We close the jar with a lid and place it in a warm, dark place for 6-7 hours to mature.

That's all. I’m finishing the story about how to prepare mustard from powder in brine. Time is up and it's time to continue. Now the resulting mixture must be mixed again and vegetable oil added. Just in case, mix everything thoroughly again. We store this product in the refrigerator, on the top shelf or on the door.

Let's try it freshly prepared. Just be careful, don't be greedy. Use just a little bit on the spoon so you don't burn yourself. Oh, the mustard turned out to be evil, vigorous. Serve with jellied meat. Men will be especially pleased. Bon appetit!

Ingredients

• 1 glass – brine;
• 6 tbsp – mustard powder;
• 1 tbsp – vegetable oil.

This spice takes pride of place on the tables of many cuisines around the world. Housewives were convinced of its versatility, using it for salad dressings, serving it on the table with all types of meat and first courses. In addition, this product improves digestion by stimulating the production of gastric juice and replenishes the body's resources with vitamins and amino acids.

How to make mustard

Making sauce from mustard seeds is not difficult. We live in an era of close connection between food and chemical industry, not a single product on the showcase of modern supermarkets is without chemicals, preservatives, flavoring additives and other components harmful to our health. For those who care about useful and proper diet your family will love the recipe for mustard powder at home. Beauties who make masks with this product should also read these recipes, learning how to cook and how to brew the powder.

Recipe

Recipe and ingredients may vary depending on taste preferences and dishes to which the spice will be served - the proportions and combination of components in home recipe between themselves. Fried or baked meat, lard, boiled pork is often served with spicy Russian, which is characterized by a pronounced taste; the recipe for homemade American-style sauce will appeal to lovers of sausages and frankfurters for its softness, and the recipe for mustard made from unground grains is suitable for all types of fish and seafood. An excellent salad dressing.

With cucumber brine

• Number of servings: 15 servings.
• Calorie content of the dish: 6 kcal.
• Purpose: as a dressing or seasoning.
• Cuisine: Russian.

The spicy dressing prepared according to this recipe turns out to be spicy and is perfect for barbecue, grilled steak, baked pork chop, boiled pork, and fatty types of meat. The spiciness irritates the walls of the stomach and will help to produce digestive enzymes more intensively, thereby facilitating the process of processing foods that are difficult for the intestines - fried or fatty. Read on to learn how to make mustard in brine correctly.

Ingredients:

• pickled cucumber liquid – 250 g;
• mustard powder – 5 tbsp. l.;
• vinegar - 1 tbsp. l.;
• sugar – 0.5 tsp;
• Sunflower oil – 1 tablespoon (tablespoon).

Cooking method:

1. Strain the brine, add vinegar and granulated sugar.
2. Mix the powder with this mixture until you obtain the consistency of sour cream.
3. Add oil and stir.
4. Leave in a glass container on the refrigerator shelf for about three hours.

With honey

• Cooking time: 20 minutes.
• Number of servings: 12 servings.
• Calorie content of the dish: 10 kcal.
• Purpose: as a dressing or sauce.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Well suited for children of any age, the taste is gentle, soft and sweetish, and does not cut the receptors with its vigorous pungency. Can be used in sandwiches, added to marinades, especially tasty with chicken wings Grilled. This mixture can be used to season salads with meat, fish, and eggs. Grilled vegetable lovers will also like it. How to prepare mustard with honey at home is described below.

Ingredients:

• ground mustard seeds - 2 tablespoons;
• any brine – 1 glass;
• honey – 1 spoon;
• wine or apple cider vinegar - a teaspoon;
• sugar, salt - a teaspoon;
• vegetable oil - a tablespoon.

Cooking method:

1. Mix brine with mustard powder.
2. Beat honey with vinegar until dissolved, add sugar and salt, stir until the crystals dissolve.
3. Mix the two resulting masses together, stir until smooth and pour into a jar, close with a lid.
4. Place the sauce in a warm place for 12-13 hours.

Acute

• Number of servings: 10 servings.
• Calorie content of the dish: 7 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Russian cooking recipes have long been famous for their pungency and spiciness. How to cook spicy mustard from powder, the recipe will tell you below. At first glance, this method of production will seem classic, but what makes it special are spices that give it an unusual flavor. Serving this spice on the table will dilute both holiday and everyday dishes, giving them a touch of aristocratic piquancy.

Ingredients:

• mustard seed powder – 90 g;
• water and vinegar - 100 g each;
• sugar and salt - 1 tsp each;
• vegetable oil – 2 tbsp. spoons;
• Bay leaf, cinnamon and cloves.

Cooking method:

1. Add spices to boiling water, leave to boil for 4 minutes, then strain.
2. Pour mustard powder with this marinade, add vinegar and oil, stir until the mass is homogeneous.
3. Leave in the refrigerator at 3-5 degrees for one night.

In cabbage brine

• Cooking time: quick recipe, 15 minutes.
• Number of servings: 11 servings.
• Calorie content of the dish: 8 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The aromatic brine adds spice and pungency to dry mustard powder; moreover, this ingredient can be found in the everyday life of any housewife. This spice will delight you when serving soups, cold cuts, emphasizes the taste of baked poultry or meat, makes sausages, sausage or bacon more piquant, and diversifies a breakfast consisting of scrambled eggs. How to make mustard with cabbage brine at home is described below.

Ingredients:

• cabbage brine – 100 g;
• dry mustard powder – 100 g;
• vinegar and vegetable oil - 1 teaspoon each;
• paprika, pepper, salt to taste.

Cooking method:

1. Gradually pour the brine into the powder, stir until the lumps dissolve.
2. Add oil, vinegar and spices, stir until a thick creamy mass is obtained.
3. Place in a cool place overnight and eat after steeping.

On the water

• Cooking time: 10 minutes.
• Number of servings: 10 servings.
• Calorie content of the dish: 6 kcal.
• Purpose: as a seasoning for meat and fish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This cooking method will appeal to the lazy or those who want to save their time. To make mustard with water, you will need a very minimal set of ingredients, and the cooking itself will be absolutely simple and understandable even for beginners. Due to the absence of unnecessary spices and components, you can prepare delicious sauce for household members, and a mask from it for yourself, improving the blood circulation of your skin or hair.

Ingredients:

• mustard powder – 60 g;
• water – 100 g;
• salt, sugar - 0.5 tsp each;
• vegetable oil – 10 g.

Cooking method:

1. Mix the powder with water.
2. Add sugar and salt to the liquid mixture.
3. Let sit in a cool place for several hours, drain off excess water.
4. Add oil (preferably olive) and stir.

Sweet

• Cooking time: 15 minutes.
• Number of servings: 12 servings.
• Calorie content of the dish: 7 kcal.
• Purpose: as a seasoning for sausages.
• Cuisine: German.
• Difficulty of preparation: easy.

Bavarian sweetish mustard sauce has also gained popularity in the CIS countries. The recipe for making it was invented completely by accident: one day a German added sugar instead of salt in the usual cooking order - and he liked the way it turned out. Sweet mustard at home can be made with white or regular powder, they can also be combined in different proportions; read on to learn how to prepare this delicacy.

Ingredients:

• ground mustard seeds (white and ordinary) – 50 g each;
• sugar – 80 g;
• salt – 0.5 tsp;
• water – 150 g;
• vinegar – 1 tsp;
• pepper, bay leaf, cloves, cinnamon.

Cooking method:

1. Mix water with sugar, add spices and put on fire until it boils.
2. The powder is mixed with salt.
3. Steam the ground grains and salt with boiled, strained water and add vinegar.
4. Leave for 3 days at a cool temperature.

Dijon

• Cooking time: 15 minutes.
• Number of servings: 15 servings.
• Calorie content of the dish: 8 kcal.
• Purpose: as a dressing for fish and salads.
• Cuisine: French.
• Difficulty of preparation: easy.

A delicious sauce that is suitable as a dressing for sea, egg or light vegetable salads. It can be used as a marinade for fish, bake fish dishes, filling them with this mixture. The components of such a sauce will add a festive and aristocratic feel to everything on your table and will delight avid gourmets and connoisseurs of haute cuisine. How to make Dijon mustard and how to brew the grains is described below.

Ingredients:

• white, dark mustard seeds – 60 g each;
• mustard powder – 30 g;
• dry white wine – 300 g;
• onion – 2 heads;
• honey – 1 spoon;
• salt – 0.5 tsp;
• garlic – 20 g.

Cooking method:

1. How to cook? Boil wine with chopped onion and garlic, cool to room temperature, strain through a sieve.
2. Mix wine with honey, salt, add powder.
3. Pour mustard seeds into the resulting mixture, put on fire, and cook until thickened.
4. Pour the finished product into a jar, put it in the refrigerator for several days, it can be stored for 2-3 months.

French

• Cooking time: 15 minutes.
• Number of servings: 13 servings.
• Calorie content of the dish: 7 kcal.
• Cuisine: French.
• Difficulty of preparation: easy.

This spice based on whole mustard seeds, unlike the Dijon version, does not contain white wine, and therefore will go well not only with fish and seafood, but also with meat dishes, homemade sausages, and salads. Its taste is more neutral, therefore it has excellent decorating properties. different types dishes, products. French mustard beans are prepared quickly and very simply at home; read how to brew whole grains a la France style, below.

Ingredients:

• powder, mustard seeds – 60 g each;
• vegetable oil – 1 spoon;
• water – 100 g;
• sugar, salt, pepper to taste.

Cooking method:

1. Pour boiling water over the powder and let it cool.
2. Drain excess water, add grains, sugar, salt, spices with vegetable oil.
3. Place in the refrigerator for 2 days, store for no more than 3 months in a cool, dark place.

In tomato brine

• Cooking time: quickly, 10 minutes.
• Number of servings: 10 servings.
• Calorie content of the dish: 5 kcal.
• Purpose: as a salad dressing or sauce for fish and meat.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Tomato brine has a delicious spice and unusual aroma, and you can also use it to make a sauce. It will be strong if you use ice-cold brine. To soften the pungency, you can add vegetable oil; as its proportion increases, the seasoning will become milder in taste. How to make mustard tomato brine, the recipe below will tell you.

Ingredients:

• tomato brine – 150 g;
• mustard powder – 150 g;
• vegetable oil – 0.5 tsp.

Cooking method:

1. Pour cool temperature brine into the jar.
2. Pour the powder on top so that visually they are in equal parts.
3. Stir the mixture, rubbing out lumps
4. Add vegetable oil, mix.
5. Place in the refrigerator for several hours.

DIY mustard - cooking secrets

If you want to make a delicious mustard sauce, it is important to know how to brew mustard correctly and what proportions should be observed. Increasing the dosage of sunflower or olive oil reduces the pungency, while vinegar, on the contrary, emphasizes it. A spice that is made with cold brine is considered vigorous. In recipes containing honey, it is important to use fresh, still liquid honey. Gourmets will love the recipe for mustard sauce with the addition of sweet apple puree: the powder should be uniform in consistency and free of lumps.

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