Homemade mustard in brine. Recipe for homemade mustard cooked in cucumber brine with honey

Recipes for making spicy mustard have been known for centuries, and delight lovers of spicy sensations, adding flavor to any food on the plate. Today I bring to your attention recipes for making mustard from powder, including cucumber and cabbage brine at home. Even in ancient times, people tried to improve the taste of dishes. As you know, when we first tried to salt food, our distant ancestor was delighted. Over time, people got the hang of it and started using other seasonings. Among them was mustard, from which they began to prepare a vigorous sauce not only from grains, but also from powder.

In addition, mustard is an excellent aid to the body during the season of colds and other diseases. I wrote about it in the article, and you can read it. In addition, mustard sauce lifts your mood and speeds up your metabolism, which is important for anyone who wants to lose weight.

There are a lot of mustard recipes. Known are Russian, English, Dijon, French, spicy, white, with capers and seasonings. All of them are based on two types of mustard - powder and grain. Someday I will share my recipes for making grain mustard, but today...

Classic mustard - recipe from mustard powder

At home, you can prepare mustard in literally minutes, dilute the powder, add different seasonings and spices - and every time it’s different and delicious sauce. You can adjust its strength yourself. It turns out to be strong, vigorous and energetic, it penetrates to the brain.

You will need:

Mustard powder – 5 teaspoons.
Sunflower oil – 1 teaspoon.
Water – 80 ml.
Salt – ½ teaspoon.
Vinegar 9% - ½ teaspoon.
Sugar – 2 teaspoons.

How to do:

It’s more convenient to mix the ingredients in a bowl, but if you have a convenient mustard jar, then do it directly in it.
Add mustard powder, salt, add sugar and stir well.
Boil water, let it cool to about 60 degrees, and gradually add to the mixture. Pour in and stir until completely poured.
The result is a mixture without lumps, quite liquid. After some time, after standing, it will become thicker.
Place the product in a warm place to ripen, this will take a day.
Then add vinegar and sunflower oil to last time stir.

How to make homemade mustard from powder - a simple recipe

Very sharp, vigorous.

Take:

Mustard powder – 250 gr.
Salt – 10 gr.
Vinegar 6% - 50 ml.
Sugar – 75 gr.
Vegetable oil – 75 ml.
Water – 100 ml.
Black and red pepper – as desired and to your taste.

Preparation:

Add to powder hot water and grind until a thick mixture without lumps comes out.
Pour water on top and place in a warm place. It will take up to a day for the seasoning to mature.
Drain, add everything else and stir well.

Brine adds a special flavor to homemade mustard. By the way, it was according to this recipe that our ancestors made the sauce, using cabbage and cucumber brines. And they acted wisely, the seasoning for the dishes turned out to be spicy, but soft - it did not burn.

You may be interested to know that grains were not used as food at first. The ancient Romans and Greeks donated its grain to the gods, hoping for their generosity in return. For the first time, mustard sauce similar to the modern one was prepared in the 9th century, and French monks began to make it, who, apparently, knew a lot about food no worse than ordinary laymen.

Lay people also appreciated the delicious sauce and enriched the culinary world with many mustard recipes. In Russia, they learned about the vigorous seasoning closer to 19th century.

Vigorous homemade mustard made from powder in cabbage brine

You will need:

Mustard powder – 1 cup.
Cabbage brine -
Salt – 1 teaspoon.
Vinegar – 1/2 teaspoon.
Seasonings - take as you wish (cinnamon, ginger, cloves, nutmeg are suitable).
Vegetable oil – 1 tbsp. spoon.
Sugar – 1 tbsp. spoon.

Cooking with cabbage brine:

Heat the brine a little, just a little, so that the powder dissolves better. Place the powder in a bowl and pour in the warm cabbage brine. Pour in little by little, in small portions and stir very thoroughly so that there are no lumps left.
Then add salt, sugar, vegetable oil and lastly pour in vinegar.
Transfer to a jar and, cover with a lid, place in a warm place for a day to ripen.

Recipe for spicy mustard with cucumber brine and honey

Take:

Mustard powder – 1 cup.
Sugar - a tablespoon.
Honey - a teaspoon.
Cucumber pickle.
Salt - a teaspoon.
Sunflower oil – 1 tbsp. spoon.
Use seasonings to suit your taste.
Vinegar – 1/2 teaspoon.

How to prepare powdered mustard:

Pour cucumber pickle into the mustard powder in small portions and grind thoroughly. You should get a mass with the consistency of thick sour cream.
Add the remaining ingredients and stir again. Leave to ripen in a warm place for a day (covered with a lid).

How to make French mustard at home

Recipe No. 1. it turns out to be real French mustard.

You will need:

Mustard powder – 230 gr.
Water – 90 gr.
Sugar – 50 gr.
Wine vinegar – 75 gr.
Cloves and cinnamon - 1 g each.
Salt – 8 gr.
Onion – shallot – 100 gr.

How to cook:

Boil water and immediately brew mustard powder with it. Stir until a thick mass comes out.
Pour boiling water over the mixture again, but there is no need to stir.
Place in a warm place to ripen. It is better at night, at least 12–16 hours should pass.
Drain the water and stir wine vinegar, cinnamon with cloves, sugar and salt into the almost finished mustard.
Simmer a little finely chopped shallot in vegetable oil (it will be transparent, no need to fry), wipe it, and place it in a container with mustard.
Stir well one last time and taste the mustard – it’s ready.

Recipe No. 2. German (Dusseldorf) mustard

Mustard powder – 250 gr.
Wine vinegar – 25 ml.
Salt – 7 gr.
White grape wine – 50 gr.
Sugar – 75 gr.
Water – 100 ml.
Cinnamon – 1 gr.

How to make German mustard:

The process of preparing German mustard is similar to French sauce - pour boiling water over the powder and stir.
Then pour boiling water over the resulting thick dough again and place somewhere warm. Mustard takes at least 12 hours to ripen.
Drain and stir in all other ingredients.

Tasty:

As you can see, recipes for mustard made from powder are not much different, except for some small twists in the form of additives. But I will be glad, friends, if you tell me about yours - I really respect this seasoning, especially in winter. I'm not saying goodbye, I'm waiting new meeting. Your Galina Nekrasova.

Homemade mustard turns out to be more vigorous than store-bought mustard. It’s easy to prepare, I won’t say it’s quick, but there’s not much trouble in preparing it. My grandmother used to make mustard using this recipe, and I’m very for a long time I thought there were simply no other ways. I suggest you cook homemade mustard in brine. You will see for yourself how simple the recipe is. The brine can be any kind, or tomato. Whoever makes it, I think there will be no problems with one of the main ingredients.

This is perhaps the only recipe where I don’t have exact proportions. A long time ago I used a small jar of tomato paste, 300 grams, for mustard.

Products:

Dry mustard
Brine (cucumber or tomato)

Sugar, vegetable oil optional

Preparation:

Pour about a little more than half of the dry mustard into the jar, this will make stirring easier.

Now take the brine and gradually pour it into the mustard, stir. Here we adjust the consistency as desired, more liquid or thicker. I don’t recommend making it too thick, as it will dry out faster. During the process it is very easy to adjust the thickness by adding mustard or brine, it is difficult to do here, something is wrong.

Mix thoroughly, cover with a lid and put in a warm place overnight/day. The mustard is ready, you can taste it.

I have included sugar and vegetable oil in the ingredients for cooking as desired. I do without them, but for a milder taste you can add about 0.5 tsp sugar and 1 tsp vegetable oil. You can experiment and choose the option that suits your taste the most.

As for the brine, namely its temperature, if the brine is taken warm, this will also make the taste softer, cold - more vigorous.

Again, to my taste - I take the brine straight from the refrigerator and don’t use anything else - mustard and brine. Simple and hassle-free.

For big fans of trying something new, you can optionally add various seasonings and spices, bringing mustard to your ideal taste, and use honey instead of sugar. Try these options too.

Mustard in brine turns out to be aromatic and quite strong due to the spicy taste of the brine itself. It goes great with kebabs, grilled meat and sausages, jellied meat, lard and other dishes. It can also be used as an ingredient in other sauces.

Mustard in brine is an excellent addition to sausages and meat dishes

Ingredients

Dry mustard 4 tbsp. brine 100 milliliters Refined vegetable oil 1 tsp

Number of servings: 8
Cooking time: 10 minutes

Recipe for mustard in tomato brine

First, let's consider the option of preparing mustard in brine from pickled tomatoes. It has the mildest taste, slightly sweet.

Preparation procedure:

Heat the brine until slightly warm.
Pour the mustard powder over the brine, stirring constantly to avoid lumps.
Add vegetable oil, mix well.

Let the mustard steep under the lid for warm place. The seasoning is ready in 8-10 hours.

Homemade mustard with cucumber brine

For this seasoning you will need:

Pickle from pickles– 1 stack.
Mustard powder – 5 tbsp.
Vinegar 9% - 1 tbsp.
Sugar – 1 tsp.
Sunflower oil – 1 tbsp.

Strain the cucumber brine, dissolve sugar in it and add vinegar. Add mustard powder, stirring constantly until you get the consistency of sour cream. Add the oil, stir and place in a glass jar with a lid. Let the mustard sit in the refrigerator for at least 3 hours.

This seasoning turns out to be quite spicy, it is good to serve with fatty meat, grilled, boiled pork. Mustard stimulates the production of gastric juice and facilitates the digestion of heavy foods.

Mustard with cabbage brine

List of ingredients:

Cabbage brine – 1 cup.
Mustard powder – 200 g.
Mustard beans – 2 tbsp.
Vinegar 9% - 1 tsp.
Paprika powder – 1 tsp.
Black pepper – 1 pinch.
Salt and sugar to taste.

The proportions of products can be changed depending on their spiciness and your preferences. For example, if you have a brine from sauerkraut, it is quite sour on its own, so vinegar is not needed, but it is worth adding sugar. The brine from pickled cabbage may be sweetish and not very spicy, so you don’t need to add sugar.

Pour the brine into the mustard powder, stirring it constantly so that there are no lumps. Add salt, sugar, vinegar and spices, stir. Leave overnight in the refrigerator in a closed glass jar. You can try it in the morning.

This mustard goes well with meat and fish dishes, scrambled eggs, and fried sausage.

As you can see, making your own mustard is very simple, because all that is required is to dilute the powder with ready-made brine and let it brew.

Step 1: mix all the necessary ingredients.

Mustard powder must be poured into the prepared bowl, add cucumber brine there, specifically from pickled cucumbers, which will be very concentrated. Otherwise, it will be necessary to add sugar, salt and vinegar to the mustard until the desired taste is achieved.

Brine, which you may have left over from used store-bought gherkins, is also good for this purpose. After this, add a small amount of vegetable oil to the resulting mixture.

Step 2: put the prepared mustard into jars.

Now you can put the prepared mustard into the prepared jars, close each jar tightly with a lid, and you can immediately try the resulting treat.

Step 3: sterilize the container in the microwave.

Banks should be prepared in advance for closing, that is, sterilized. I recommend sterilizing jars in the microwave. It's both quick and effortless. To do this, you just need to take the jars and wash them well with a brush. Then pour into the jars 1 cm water and put in the microwave. Turn it on high 700-800 watts on 2−3 minutes- the water will then boil quickly, and your jars will be sterilized with steam. If you have a lot of cans, then the time should be increased a little. It is still better to sterilize jar lids in the usual way, that is, just boil it in a bowl of water on the stove.

Step 4: serve mustard with cucumber brine.

Ready mustard can be served after 1-2 days standing, but I still advise you to serve it after a longer infusion. Ideal for various meat and sausage products. Now all you have to do is put the mustard from the jar into a serving plate and serve. Bon appetit!

As a brine, you can use the brine left over from salted tomatoes.

Or cabbage, but in this case you will have to add salt and spices to the mustard - you can add a couple of spoons of any honey to this mustard when cooking,

This will give the sauce additional piquancy, and the mustard will help you avoid

Colds in winter time. When is this especially true? - be sure to use fresh mustard powder, otherwise you will end up with a sauce

Not spicy enough, which is, of course, undesirable. - the mustard will turn out more rich if you let it brew in a warm place in

Over the course of the whole night. - besides, you can prepare such mustard as quickly as possible short terms, which is very convenient if you are expecting guests to arrive. Even the simplest dishes, flavored with this magnificent mustard, will have an unsurpassed taste. Mustard also has such an excellent property as improving appetite.

Delicious, spicy and aromatic mustard in brine is a wonderful, spicy sauce for a wide variety of meat dishes, from a regular sausage sandwich for breakfast, to a good, rich jellied meat for festive table. But store-bought mustard in jars or plastic tubes rarely pleases with its pungency or aroma.

In order to get a truly tasty seasoning, it is better to prepare it yourself at home, especially since it is very easy. Fortunately, it is not at all difficult to purchase mustard powder in the store. It is more difficult to decide on a recipe, since there are a great many of them. And here a lot depends on what qualities of the sauce are most important for the housewife. To make it truly spicy, the most suitable recipe is to prepare mustard from powder in brine. Although there are also options for hot or cold water, apple juice. But these are all softer options.

Mustard in brine from pickled cucumbers or tomatoes

How to brew mustard from powder in brine? The easiest way to do this is to use brine from tomatoes or cucumbers, since both already contain all the necessary spices, as well as sugar, salt and vinegar. Brines from pickled foods are especially good for preparing spicy seasonings; they are steeper and more tart. Pickles from store-bought vegetables are also suitable.

Homemade mustard from powder cucumber pickle not much different from the product made with tomato brine. Everyone decides for themselves which one to choose for their recipe. Your own preferences can become a guideline. Tomato brine, as a rule, has a milder, sweetish taste. Of course, this is reflected in the taste of the finished seasoning. And also simply having a specific option at hand.

The most important thing is that the seasoning is more than easy to prepare. The process of preparing mustard in brine from pickled tomatoes or cucumbers will require literally a few minutes of time from the housewife, this, of course, not counting the ripening time. The actual troubles with the ingredients will take exactly that long.

First you need to prepare a container in which the sauce will be stirred and in which it will then be stored. However, it may be the same dish - a small glass jar. True, stirring the mixture in it may not be very convenient, but this must be done very carefully. So a small deep bowl is more suitable for this.

It is important that the mustard powder is fresh, otherwise it will be impossible to achieve the required spiciness. The quality of the brine also matters: cloudy, sour liquids are not suitable in this case.

The exact proportions of the ingredients will have to be determined in practice, since each has its own optimal thickness of the final product. To begin with, you can take about two-thirds of the powder in the container in which the finished sauce will be stored.

Then the brine is gradually poured into the powder and mixed thoroughly so that no lumps remain. How well the ingredients are mixed will determine how tasty the brine mustard will be.

Using the temperature of the brine, you can regulate the taste and spiciness of the future sauce. Hot pickle will make it softer, and cold will make it sharper, even more vigorous.

According to the recipe, homemade mustard made from powder in brine should have a consistency approximately like medium-fat sour cream. You can adjust the thickness by adding more brine or mustard powder. You shouldn’t make the seasoning too thick, it will dry out much faster, but the mustard, of course, shouldn’t spread on its own.

Now you need to transfer the sauce into a jar and close the lid tightly and let it brew. It should infuse in a warm, dark place. You can put it on the battery if it happens in winter, or just in a cabinet if it’s in summer. Another option is a warm, not completely cooled oven.

Mustard should infuse for 8-9 hours. After this you need to open the jar. If excess liquid appears above the mustard, it must be drained. After this, mix again and put it in the refrigerator.

It may taste slightly bitter immediately after cooking. This flavor can persist for a day after preparation. This is fine.

If even after a day the mustard remains bitter and not just spicy, this may mean that you got a poor quality powder.

If mustard seeds are collected in the rain, the seeds may rot slightly. If you then dry and grind them, the powder will look and smell like regular powder, but the finished sauce will be bitter. Of course, eating such a seasoning is no longer worth it. And it's not tasty. Proper mustard powder should be yellow.

As you can see, the recipe for making mustard in tomato brine is really simple, although it has its own nuances. Most likely, you will be able to do it the first time. And within a day the housewife will be able to please her family with a delicious seasoning.

Recipe for mustard with cabbage brine

The recipe for making mustard in cabbage brine is a little more complicated, as new ingredients are added. But in general the process looks about the same. For one glass of mustard powder you will need:

spoon of sugar;
spoon of vegetable oil;
a teaspoon of salt;
half a teaspoon of vinegar;
spices to taste.

The amount of brine is also individual, as in the previous case. How to make mustard using cabbage brine? Simple enough.

Mustard powder is poured into a cup, into which the brine is gradually poured and mixed thoroughly. It is important to rub out any dry lumps that have formed.

Now add all the remaining ingredients to the resulting mixture: sugar, salt, spices, vinegar and oil. Next, you need to mix the mixture very thoroughly, and, just like in the previous case, transfer the mixture into a jar, close it and leave to infuse.

Little tricks

Despite the fact that the recipe for mustard at home using brine is extremely simple to make and does not require any special ingredients, its preparation does have its own little tricks. And you need to know them too. To get the perfect result, exactly the way you want.

The temperature of the brine and the bitter taste were discussed above, but that’s not all.

If you have chosen a brine that is not strong enough for mustard in pickled cucumber brine, then it makes sense to add sugar and vinegar to it in the same proportions as in the recipe for mustard in cabbage brine. That is, it is necessary to taste the raw materials before cooking. However, if the cucumbers were pickled with their own hands, then the hostess already knows everything herself.

Sugar in any of the seasoning recipes can be replaced with honey if desired. This will give the mustard a richer taste and interesting aroma. In addition, the seasoning in this case will not be so spicy. The original brine mustard is very hot. Even if you just smell it, it knocks a tear out of your eye. And honey mustard will help you cope faster colds due to a powerful combination of anti-inflammatory ingredients.

You can soften the taste of mustard by adding vegetable oil. By the way, if you remove it from the recipe for cabbage brine, the result will be sharper.

Oil can be added to mustard not only during cooking, but also after it has infused and ripened. It is only important to mix the sauce properly once again.

It is better to prepare homemade mustard in small portions. Even if the family eats it quite a lot and often. It’s better to make a new batch, fresh and aromatic, than to watch the already prepared one dry out.

If you want to somehow diversify the taste of your favorite sauce, you can add various spices to it during cooking:

cinnamon;
nutmeg;
cloves;
cardamom.

Other options are also possible. Here a lot depends on the imagination of the hostess and her preferences. And the world of spices is very, very diverse.

Homemade mustard made from powder in cucumber brine is far from the only option. You can even use brine from assorted vegetables, which contained not only cucumbers and tomatoes, but also zucchini or squash, bell pepper. This can also give finished product interesting, new taste.

A good seasoning for powdered mustard would be whole mustard seeds. In this case, the finished sauce will be even more aromatic and fragrant. This mustard can not only be served with meat, but also used as a base for complex salad sauces. For them, it is the aroma, and not the spiciness of mustard, that is especially important. If the seasoning is prepared specifically for such a salad, it is better to make it softer.

If it was not possible to correctly calculate the required amount of sauce, and the mustard began to dry out, you can add a little vegetable oil to it and mix thoroughly. But it won’t work to constantly renew the mustard; sooner or later it will dry out anyway. Moreover, in this case, its severity will gradually decrease.

Even the most ordinary mustard leaves room for creativity and imagination for a good housewife. After experimenting a little, everyone will find the right taste for themselves. Or provide yourself with a variety of your favorite sauces. However, not everyone likes experiments. For many, the most precious thing is the familiar taste of their favorite sauce.

The tasty, spicy sauce, so beloved by Russian people, is really easy to prepare at home. This means that there is no point in buying mustard in stores, where it is expensive and taste qualities is not ideal.

It's much easier to make the seasoning at home. And exactly the kind that a particular family likes. And if necessary, even with different tastes and different spiciness for different members family. The main thing is to get the quantity right.