Why make mustard at home if the shelves of the finished product are already bursting in stores? The answer is simple - preservatives are almost always present in the purchased sauce, from the use of which most modern people would like to refrain. And in homemade mustard on cucumber brine - "everything is different", everything is familiar, plus the recipe captivates with its sharpness, which can be changed to suit your own taste … And this is a simple matter - it takes only 15 minutes (of which you will work for about three minutes).
Homemade mustard is always tastier and healthier than the one that you buy in the store, since there are no foreign harmful additives in it. There are a lot of recipes for making mustard at home, and each recipe has its own flavor. Someone prefers the classic version of mustard, someone with spices, someone on applesauce, etc. And today you are invited to cook mustard on a cucumber pickle. This is a homemade, very tasty, rather spicy, aromatic seasoning. Preparing is elementary, quick and easy!
Features of use
Mustard is a popular hot seasoning that has earned the special love of the inhabitants of our country since the days of the Soviet Union. For Soviet students, mustard was a real salvation. When the pockets were empty, and there were still a few days before the scholarship, one could take free bread in the student canteen, generously spread it with free mustard and make a kind of sandwich. The days of free mustard are long gone, however, this spicy dressing still appears on our tables, moreover, of various types - Russian, Bavarian, Dijon and many others. This seasoning is obtained from the seeds of the mustard plant, which is also called synapis. Moreover, they eat whole grains of mustard, ground grains (powder) or table mustard (a mixture of powder, water, sugar, vegetable oil, vinegar and other ingredients).
Mustard in cooking
- Since time immemorial, this food additive has been used to preserve the freshness of food, especially meat. It is not surprising that today mustard is added to canning.
- As a spice, mustard is used in the form of a sauce, as well as ground or whole grains. This seasoning goes well with nutmeg, allspice, onion, garlic and other spices.
- Mustard is an excellent natural emulsifier used to process meat and fish before baking. In this case, a thin film forms on the products, which prevents the juices from flowing out and preserves the tenderness of the meat. In addition, the spice contributes to the formation of a crispy crust and gives the dish an amazing aroma.
- Dozens of different marinades are prepared with mustard, and mustard powder is a well-known ingredient in mayonnaise.
Cooking secrets
Cooking mustard at home will not cause difficulties if you know some cooking secrets:
- mustard should be made in small quantities and used in two to three days, since it quickly deteriorates, it is better to make fresh as needed;
- to prepare such a spicy spice, you will need a very cold cucumber pickle, almost ice cold;
- count the brine, for the correct preparation of the dish, you need to pour mustard in about a ratio of one to four, that is, four tablespoons of liquid should be taken for 1 tablespoon of powder;
- pouring mustard with hot cucumber pickle, you will get a too bitter dish with an unpleasant taste, on the contrary, a cooler liquid will make the mustard sweetish and light;
- you can add additional ingredients: there are a number of spices that go well with mustard (nutmeg, cloves, cinnamon or allspice), adding them to the recipe will allow you to get a new, interesting taste, and you can also put sugar, salt in the sauce;
- if you like a softer mustard, then you can add a little sunflower oil;
- if you want the mustard to be more vigorous, then you need to add lemon juice to taste;
- the consistency of mustard itself can be adjusted by increasing or decreasing the amount of brine;
- it is important that the mustard powder is of high quality, not damp, otherwise you risk getting a bitter, extremely inedible mass instead of a spicy aromatic seasoning;
- honey must be liquid, if it is candied, it must be kept in a water bath until it returns to a liquid state.
The easiest and most delicious recipe for making mustard in cucumber brine
With a minimum of hassle, you get the right amount of natural homemade mustard with the desired degree of pungency. After all, when we eat something spicy, the body begins to produce hormones of joy - serotonin, endorphins and mood changes for the better. Thus, if you eat at least a spoonful of mustard every day, there will be no end to positive thoughts! This incredibly simple recipe for mustard cooked in the brine left over from your pickles is for those who like stronger, because the mustard turns out to be vigorous. At the same time, there is a use for brine, especially if the hangover syndrome is not a frequent guest in your home.
Ingredients
- mustard powder - 0.5 cups;
- cucumber pickle (as needed);
- honey - 2 teaspoons;
- apple cider vinegar - 1 teaspoon;
- vegetable oil - 1 teaspoon.
Preparation
The cooking process itself is extremely simple and will only take a few minutes.
1. Sift the mustard powder. Cool the cucumber brine. Pour dry mustard powder into a glass jar, pour in apple cider vinegar and gradually pour in cucumber brine in small portions. Mix everything thoroughly.
2. Then add honey. You should get a mass of medium density, brown gruel, without lumps.
3. After the honey and mustard mass have finally melted, cover the jar with the mustard blank with a lid. Now you need to steam the mustard. Then it all depends on the time of year and the temperature of your batteries. In the heating season, we just comfortably attach our jar to warm on the battery. In this case, it is better to cook mustard in the evening and leave it on the radiator until morning. During the period of cold batteries, we use hot water, in which it is necessary to warm the jar. We pour water carefully so that the glass does not crack. Take hot water, but not boiling water. We need to warm up the mustard, not brew it. We keep the jar in water until it cools. After the mustard has been melted in the heat, open the jar and, if there is liquid there, pour it out, and then add the sunflower oil. Thoroughly mix the oil into the mustard mass until smooth. We cover the jar with a lid and send it to cool in the refrigerator for a couple of hours.
The mustard is ready. After that, you can safely, for example, cut off a slice of black bread, cover it with a piece of small lard and season with hot mustard on a cucumber pickle of your own production. Once you've cooked homemade mustard, you probably won't want to go back to a store product.
Mustard contraindications
The beneficial properties of mustard, in contrast to contraindications, will certainly delight a person who is fond of healthy eating. It is only important not to exceed the recommended dosages and to exclude possible contraindications. Mustard is certainly a healthy food supplement, but it can also be harmful to the body. For example, if you consume this product in unlimited quantities, there is a risk of burning the gastric mucosa, provoking the development of peptic ulcer disease. In addition, remember that mustard increases appetite, which means that people with obesity and a tendency to be overweight should use this product with caution.
