Homemade mustard powder in cucumber brine. How to brew mustard powder with water

Mustard is a spicy-aromatic plant and, at the same time, a seasoning prepared on the basis of its seeds. On the one hand, it seems that there is no dish easier to prepare than mustard seed seasoning, on the other hand, there is great amount recipes in gastronomy different countries and peoples.

How to make homemade mustard from dry powder - a classic recipe

One of the most common and quick recipes involves a ready-made powder. The finely ground dry component quickly combines with the liquid base, the seasoning turns out to be pretty in appearance with a piquant taste and a pleasant lemon aroma.

Ingredients:

• Mustard dry, pounded into powder - 3 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Lemon juice - 2 tbsp. l.
• Salt - 0.5 tbsp. l.
• Granulated sugar 1 tbsp. l.
• Boiling water - 100 ml.

Cooking method:

1. Combine dry ingredients - sugar, salt, powder.
2. Boil water and pour mixture boiling water(according to the norm).
3. Grind until smooth.
4. Pour in oil.

The most useful is olive, then linseed, but the usual one, made from sunflower, is no worse.

1. Squeeze the juice from the lemon, also add it to the seasoning.
2. capacity with finished product cover tightly with a lid so that it does not dry out.

Before serving, the seasoning should stand for several hours in a cool place. This time is just enough to cook dinner and invite the family to the table.

Recipe for mustard in tomato brine

To get a delicious mustard paste, many housewives use brine. It is usually saturated with vegetable juices, has enough salt and pungency.

Products:

• Tomato marinade - 330 ml.
• Mustard powder - 2/3 cup.
• Sugar - ¼ tsp
• Salt - 1/3 tsp.
• Vegetable oil - 2-3 tbsp. l.

Sequencing:

1. Pour into a container of 0.5 liters according to the norm tomato marinade, pour on top mustard powder.
2. Add sugar, salt here and start mixing thoroughly.
3. You can just close the jar plastic lid, shake, turning, until a homogeneous mixture is obtained.
4. If it turned out too thick - add a little liquid, too liquid seasoning - pour mustard powder.
5. At the very end, pour in the oil and mix again until smooth.

Interesting: Oil reduces spiciness, if you want to get a vigorous mixture, then you need to pour it in quite a bit. If the output is needed gentle sauce, then add oil a little more than the norm. And be sure to let it brew before serving.

How to make mustard from cucumber pickle powder

As mentioned above, marinade is an excellent liquid base for making mustard. Tomato is considered the most suitable, followed by cucumber.

Ingredients:

• Pickled cucumber liquid - 220 ml.
• Mustard seed powder - 3 tbsp. l.

Cooking scheme:

1. Cucumber pickle is best taken chilled.
2. Pour it into a fairly deep container.
3. Then pour out the powdered component.
4. Using a wooden spatula, gently stir until a homogeneous mass is obtained.
5. Lastly, pour in the oil, stir again.
6. Transfer the prepared mixture to a suitable glass container.
7. Seal tightly and hide away in the refrigerator.

In principle, seasoning can be served immediately to the table, but a good product should be infused for 1-3 days.

Cabbage brine mustard recipe

If the cucumber harvest was small, but a huge amount of cabbage was salted, then in winter and spring thrifty housewives have a chance to treat their relatives with a spicy cabbage brine sauce.

Ingredients:

• Mustard powder - 1 cup.
• Cabbage brine.
• Salt - 1 tsp
• Sugar - 1 table. l.
• Refined oil - 1-2 table. l.
• Vinegar 9% - ½ tsp
• Seasonings.

Action algorithm:

The cooking technology is somewhat different from the previous methods: there the dry component was poured into the liquid, here everything is vice versa.

1. Pour mustard into a deep bowl (according to the norm).
2. Stirring constantly, add to it cabbage pickle, and this should be done in small portions to control consistency.
3. When the mass reaches the desired density, add sugar, salt, pour in oil and vinegar.
4. Grind thoroughly to get a homogeneous mass.

According to this recipe, the hostess has a wide field for experimentation - various spicy additives can be added to such a sauce, for example, ground cloves or nutmeg.

Delicious mustard with honey

The following recipe suggests combining, at first glance, incompatible products- sharp grains and sweet Honey. Seasoning prepared on such products is both spicy and sweet at the same time.

Ingredients:

• Mustard seeds - 70 gr.
• Salt - ½ tsp.
• Natural honey - 50 ml.
• Water - 50 ml.
• Juice of half a lemon.

Good housewives advise you to cook mustard powder yourself, because in this case the seasoning turns out to be more spicy and fragrant.

Cooking:

1. Grind beans using an electric or mechanical coffee grinder.
2. Sift through a strainer into a deep container.
3. Mix with salt (it is better if it is also finely ground).
4. Boil water and immediately pour mustard powder.
5. Grind, if it turned out too thick, add a little more hot water.
6. Then add honey to the mass, continuing rubbing.
7. Finally add oil and lemon juice.

The resulting product requires some time to infuse, they say that it should “ripen” within 4-5 days, but it is unlikely that the household will be able to withstand so long.

Very spicy old Russian homemade mustard

At all times, housewives knew how to "warm up" the appetite of their loved ones - for this they used mustard. Today it is not a problem to buy it in a store, but cooked at home is much tastier.

Ingredients:

• Mustard powder - 200 gr.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Boiling water - 220 ml.
• Vegetable oil - 1-3 tbsp. l.
• Vinegar 3% - 200 ml.
• Clove, cinnamon, laurel.

Action algorithm:

1. Pour boiling water into a deep container according to the norm, pour salt and sugar into it.
2. Put laurel, cinnamon, cloves or other spices here.
3. Put on a small fire, stand for 5-7 minutes.
4. Strain through cheesecloth so that large particles do not get into the future mixture.
5. Pour hot marinade over mustard powder.
6. Mix thoroughly.
7. At the very end, add oil and vinegar, tasting the taste along the way.

The finished product is best decomposed into small jars, cool. Refrigerate for several days.

Spicy Russian mustard

Today, the plant of the same name is grown by a rare gardener, but buying seeds or ready-made powder is not a problem. And, therefore, you can try to cook a fragrant seasoning according to one of the old Russian recipes.

Take:

• Mustard powder - 4 tbsp. l.
• Water - 6 tbsp. l.
• Salt - 1/3 tsp.
• Sugar - 1-2 tsp
• Vegetable oil - 1-2 tbsp. l.
• Vinegar 9% - 1 tbsp. l.

Sequencing:

1. Sift the powder to break up any lumps.
2. Fill with water according to the norm and rub thoroughly.
3. Pour in the rest of the dry ingredients.
4. Stir until smooth.
5. Pour in the vinegar, continuing to rub.
6. Lastly, stir in the oil.

Too much to prepare tasty mix no need, the recipe is simple, cooks quickly.

Dijon mustard recipe

spicy and spicy seasoning from the plant of the same name was prepared and prepared in different countries of the world, but only one city received the right to give spicy sauce its name is the French Dijon, located in Burgundy.

The popularity of this dish is high, but there are not so many recipes, the French know how to keep secrets, but we will still reveal one.

Ingredients:

• Mustard seeds (white and dark brown).
• Fresh honey.
• White wine (can be replaced with grape vinegar).
• Olive oil.
• Carnation.
• Provencal herbs.
• Boiling water - 1 cup.
• Salt - 1 tsp
• Vinegar - 1 tbsp. l.

Action algorithm:

1. Boil water in a small saucepan, add spices, pepper, salt.
2. Pour a mixture of seeds into a separate container, crush them a little with a pestle so that the part remains not crushed.
3. Strain fragrant boiling water through a sieve, pour over crushed grains with it so that the water barely covers them.
4. Pour white wine, oil, vinegar here.
5. Rub everything well.
6. Leave in the room until cool, then cork and put in the refrigerator.

With such a seasoning, breakfast should be French-style, for example, toast with egg and ham.

Another version of French mustard with grains

Real mustard is not only tasty, but also healthy, and you can serve it with fish and meat dishes.

Ingredients:

• Mustard powder - 1 cup.
• Mustard beans - ¾ cup.
• Water - 1 glass.
• White wine (dry) - 1 glass.
• Vinegar 5% - ½ cup.
• Brown sugar - ½ cup.
• Seasonings - 1 tsp

Action algorithm:

1. Mix the grains and the dry component with water, leave for a while to infuse.
2. To make a fragrant mixture of bite, wine and seasonings, you can add half a fresh onion.
3. Put on a small fire, stand for 10 minutes. Strain.
4. It remains to combine the marinade and the previously prepared mustard mixture. Slightly grind, cool.
5. Store refrigerated in a glass container with a lid.

Delicious mustard on applesauce

For cooking fragrant seasoning fit and sour apples Or better yet, applesauce.

Ingredients:

• Apple puree - 1 jar of baby food.
• Mustard powder - 3 tbsp. l.
• Sugar - 1 tbsp. l.
• Salt - 1 tsp
• Vinegar - 1-3 tbsp. l.
• Sunflower oil - 1-2 tbsp. l.
• A mixture of herbs and spices.

Action algorithm:

Secret: This dish does not need water at all, as liquid base applesauce comes out, it also gives a spicy slightly sour taste.

Prepare homemade mustard very simple, for this you need to take ready-made powder, or mustard seeds, pour water to desired consistency and let it brew for 6-8 hours. But why cook plain mustard if you can vary the sauce interesting flavors, for example, using cucumber pickle.

Actually for this recipe you can take brine from under any pickles: tomatoes, cabbage, assorted vegetables In a word, whatever your heart desires. At the output we get original sauce for those who like it spicier. So, we'll talk about how to do it in brine below.

How to cook mustard in brine?

Let's start with simple recipe, which does not require any other ingredients, except for the mustard powder itself, sugar, oil and brine.

Ingredients:

• dry mustard - 1/2 tbsp.;
• sugar - to taste;
• vegetable, or olive oil- 2 tbsp. spoons;
• cucumber pickle.

Cooking

Pour dry mustard and sugar into the jar, pour everything with brine, bringing the mustard to the desired consistency (keep in mind that after insisting, the mustard will thicken at least a little). Thoroughly mix the contents of the jar, tighten the lid and put everything in a warm place to infuse for 6-8 hours. After the time has elapsed, add the oil to the mustard and mix everything again.

Ready mustard is spicy. Such a strong sauce great addition for lard or meat.

brine mustard recipe

If before that we looked at a simple mustard recipe for cucumber pickle, then next we will focus on creating unusual ones with herbs and other ingredients that add spice to the finished dish.

Ingredients:

• yellow mustard seeds - 3 tbsp. spoons;
• brown mustard seeds - 1 tbsp. spoon;
• fresh thyme - 3 teaspoons;
• fresh rosemary - 2 teaspoons;
• vinegar - 1 tbsp. spoon;
• cucumber pickle - 1/3 tbsp.;
• sugar - 1 teaspoon;
• salt - 3/4 tsp.

Cooking

Mix together the mustard seeds, thyme, rosemary, brine and vinegar. Cover the mixture with foil and leave for 2-3 days. After the time has passed, put the mustard seeds in a blender along with sugar and salt, and beat until the mixture becomes a little more homogeneous.

Homemade mustard in cucumber pickle

Ingredients:

• mustard seeds - 6 tbsp. spoons;
• cognac - 3 tbsp. spoons;
• sugar - 1/4 tbsp.;
• salt -1 teaspoon;
• vinegar - 1 tbsp. spoon;
• cucumber pickle - 2/3 tbsp.

Cooking

This recipe does not differ in its cooking technology from the previous one: mix the grains with sugar, pour in brine, vinegar, add a little salt, cover and leave for 3 days. After the time has passed, grind the mustard with a blender or coffee grinder to the desired consistency.

Cucumber Pickle Mustard Recipe

Ingredients:

• dry mustard - 1/4 tbsp.;
• light beer - 1/4 cup;
• brine - 1/4 st.;
• turmeric - 1 teaspoon;
• egg - 1 pc.;
• salt - 1 1/4 teaspoons;
• starch - 1 teaspoon;
• lemon juice - 1/2 teaspoon;
• sugar - 1/2 teaspoon.

Cooking

We mix beer and brine and fill them with mustard and turmeric. Leave the mixture in the refrigerator overnight, remembering to cover with cling film.

Cooking water bath: Pour 3 cm of water into a saucepan and put it on fire. Crack the egg into the mustard mixture and mix thoroughly. Following the egg, we also add salt, starch and sugar, beat everything again. We put the container with mustard sauce in a water bath and, stirring constantly, cook until thickened, about 4-6 minutes.

Ready-made mustard is perfect for sandwiches, sandwiches, or hot dogs. It has a mild and sweet taste with hints of beer and brine. Such unusual sauce can be stored in a jar with a ground-in lid for about 2 weeks.

In the article we tell you how to cook mustard at home. You will learn how to make mustard from mustard powder the right way. We will look at the classic recipe for making the sauce, as well as with the addition of cucumber pickle, honey and applesauce.

How to brew mustard powder with water

Used to make mustard at home whole grains and powder. In this article, we will consider the features of preparing homemade mustard from powder.

You can make your own mustard sauce

Sift the powder before diluting the mustard. This will make it more crumbly and reduce the amount of lumps. Use a whisk to stir. With it, you will quickly get a uniform consistency.

To brew homemade mustard from mustard powder, use warm or hot water. Boiling water makes the taste of the sauce softer and not burning.

To get more fragrant sauce, cinnamon, cloves, nutmeg, white wine are added to mustard. Mustard with honey has a milder and spicier taste. To soften the taste, mayonnaise is added to the vigorous sauce.

Mustard from mustard powder at home is insisted for at least a day. The longer the sauce brews, the sharper the taste will be.

You have learned how to brew mustard correctly. Now consider various recipes mustard from mustard powder at home.

Recipes for making mustard powder

Mustard can be prepared not only from grains, but also from powder

There are many recipes for making mustard powder. Residents of different countries prepare this sauce in their own way, adding spices, fruits, wine to it. Most of the recipes are based on the classic mustard powder recipe.

Classic recipe

IN classic recipe cooking mustard at home, the powder is diluted with water without the addition of vinegar and various spices. To keep the sauce fresher for longer, place a slice of lemon on top and store with the lid closed in the refrigerator.

You will need:

• mustard powder - 3 tablespoons;
• vegetable oil- 2 teaspoons;
• salt - ½ teaspoon;
• water - 200 ml.

How to cook:

1. Pour the mustard powder with water, mix until smooth and leave in a warm place for 10 hours.
2. Drain excess liquid from the surface of the sauce.
3. Add sugar, salt and butter, mix.

calories:

Calories per 100 gr. classic mustard 120 kcal.

spicy mustard

To make mustard more spicy, it should be infused for at least a week, and the amount of powder should be taken twice as much as indicated in the classic recipe. Consider the recipe for spicy mustard.

You will need:

• mustard powder - 6 tablespoons;
• water - 8 tablespoons;
• granulated sugar- 1.5 teaspoons;
• salt - 1 teaspoon;
• vegetable oil - 1.5 tablespoons;
• vinegar - 1 tablespoon.

How to cook:

1. Mix mustard powder, salt and sugar, pour over them hot water and stir with a whisk.
2. Add vegetable oil and vinegar to the sauce, mix and infuse for a week in a tightly closed container.

calories:

Calories per 100 gr. spicy mustard 193 kcal.

Homemade "Russian" mustard

At the beginning of the 18th century, mustard appeared in Russia and immediately gained popularity. It was added to meat, poultry, fish dishes, combined with vegetables, fruits and berries. Consider the traditional recipe for homemade mustard powder in Russian.

You will need:

• mustard powder - 100 gr.;
• vegetable oil - 2 tablespoons;
• Bay leaf- 2 pcs.;
• salt - 1 teaspoon;
• sugar - 1 tablespoon;
• cinnamon - 1 pinch;
• carnation - 1 pc.;
• vinegar 3% - 125 ml;
• water - 125 ml.

How to cook:

1. Boil water over low heat, add bay leaf, spices, salt and sugar to it, mix.
2. Remove from heat, cover with lid and let steep for 10 minutes.
3. Strain the cooled broth.
4. Pour the mustard powder into the broth and stir until smooth.
5. Pour in vegetable oil and vinegar, mix. You should get the consistency of a liquid slurry.
6. Transfer the sauce to a glass container and infuse for a day under the lid.

calories:

Calories per 100 gr. Russian mustard 147 kcal.

Mustard in cucumber pickle

Cabbage, tomato or cucumber pickle gives the mustard a piquant sourness. If there is no vinegar in the marinade, then 3% essence must be added to the recipe. Consider the recipe for homemade mustard from mustard powder in cucumber brine.

You will need:

• mustard powder - ½ cup;
• vegetable oil - 1 teaspoon;
• granulated sugar - ½ teaspoon;
• cucumber pickle - 150 ml.

How to cook:

1. Combine mustard powder with sugar, dilute with brine and mix.
2. Transfer the mass to a glass container and leave to infuse overnight.
3. Drain excess liquid, add vegetable oil and mix.

calories:

Calories per 100 gr. mustard in cucumber pickle 177 kcal.

Powder mustard with honey

Mustard combined with honey has a softer and spicy taste . Used to make sauce fresh honey, and already candied. Before cooking, it is melted in a water bath or in microwave oven. We will tell you how to cook mustard with fresh harvest honey.

You will need:

• mustard powder - 100 gr.;
• water - 60 ml;
• vegetable oil - 25 ml;
• honey - 10 ml;
• salt - ¼ teaspoon.

How to cook:

1. Sift mustard powder, add salt, pour hot water over and mix until smooth.
2. Add oil, lemon juice and honey, stir.
3. Transfer the sauce to a glass container, cover and infuse for 7 days.

calories:

Calories per 100 gr. mustard with honey 306 kcal.

french mustard

French mustard is different mild taste And spicy aroma. In France there are many traditional recipes sauce preparation. Let's consider one of them.

You will need:

• mustard powder - 200 gr.;
• cinnamon - 1 pinch;
• carnation - 1 pc.;
• granulated sugar - 1 tablespoon;
• salt - ½ teaspoon;
• bulb - 1 pc.;
• water - 125 ml;
• vinegar - ¼ cup.

How to cook:

1. Sift the mustard powder, gradually dilute it with warm water to the consistency of a thick dough.
2. Bring the remaining water to a boil and pour over the resulting mustard mixture.
3. Insist mustard during the day.
4. Drain excess liquid from the surface of the sauce, add vinegar, sugar, salt and spices, mix until smooth.
5. Pass the onion through a meat grinder, fry the resulting mass over minimal heat and combine it with mustard.

calories:

Calories per 100 gr. french mustard 168 kcal.

Mustard with applesauce

To prepare mustard with applesauce sour varieties of apples are suitable, for example, Antonovka. Consider the recipe for homemade mustard powder with fruit puree, which is suitable for dressing salads, meat and fish dishes.

You will need:

• mustard powder - 1 tablespoon;
• granulated sugar - 20 gr.;
• salt - 1 pinch;
• cinnamon - 1 pinch;
• vegetable oil - 30 ml;
• vinegar - 1.5 tablespoons;
• lemon juice - 1 teaspoon;
• apple - 1 pc.

How to cook:

1. Wrap the apple in foil and bake it in the oven at 180 degrees for 10 minutes.
2. Peel the cooled apple, rub the pulp through a strainer and combine with mustard powder, salt, sugar, cinnamon and lemon juice, mix until smooth.
3. Lastly, add the vinegar and stir. If mustard tastes sour, add sugar.
4. Infuse the sauce for 48 hours in the refrigerator.

calories:

Calories per 100 gr. mustard with applesauce 138 kcal.

For more information on how to cook mustard, see the video:

What to remember

1. In order to make mustard from powder, it is enough to dilute it with hot or warm water. Boiling water softens the taste of the sauce, reduces the pungency.
2. To improve the taste, spices, fruits, wine are added to the mustard.
3. Mustard combined with honey has a milder and spicier taste.
4. The longer you insist the mustard, the more vigorously the taste of the sauce will turn out.

Mustard is a seasoning sauce based on white, sarepta and black mustard seeds, which are pre-ground to a powder consistency. Crushed mustard powder is mixed with water, lemon juice or vinegar, wine, or other liquids, and salt, granulated sugar or other spices are added to taste. The taste of mustard can be from sweetish to very spicy. The color depends on the seeds used, ranging from pale yellow to yellow-brown.

This sauce goes well with meat dishes. It is added to hamburgers, hot dogs, salads, snacks. Mustard is an ingredient in many sauces and marinades. I suggest cooking mustard in cabbage brine. The recipe is simple, and the result will be appreciated by all lovers of spicy. Mustard turns out vigorous.

For cooking, you will need mustard powder, sunflower oil, cabbage pickle.

Sift mustard powder through a fine strainer into a deep plate. If you want to get good mustard, buy mustard powder good quality. I, for the experiment, used the powder of many manufacturers, most did not give the desired result.

Pour in the cabbage brine. You can take both sauerkraut and pickled cabbage. You can increase or decrease the amount of brine indicated in the recipe, depending on the desired consistency. ready sauce. First add about half, and then, if necessary, add more to get the desired consistency. The brine does not need to be heated, it will do right from the refrigerator. Pound until a homogeneous mass is obtained.

Pour in unscented vegetable oil. Mix well until evenly distributed. If vegetable oil was used to pickle cabbage, then it can be omitted.

Transfer the seasoning to a convenient clean and dry jar. Cover with a lid and leave in the kitchen for 12-24 hours. In my case, mustard showed off in the kitchen for about a day and only then went to cool place for storage. Remind yourself of it from time to time and mix it up.

Mustard in cabbage brine is ready for tasting. Serve with your favorite meat dishes. Especially delicious with homemade jelly. Bon appetit!

Tastes change, I know that for sure. About 5 years ago, I was not at all interested in the topic - how to make mustard from powder at home. I didn't like the taste of mustard or the smell. I'm sure many people have a question - what is jelly without mustard. - also a sharp little thing and goes well with jelly.

But, as I said, tastes change and now a jar of vigorous mustard is always in my refrigerator. It is not only a tasty and spicy addition to jelly, meat and fish dishes. I love to add mustard to marinade for meat, you can make salad dressings. And how do you like this sandwich - a piece dark bread, thin layer of mustard, slices salty fat and on top rings of pickled cucumbers. A song, not a sandwich.

Of course, you can buy this seasoning in the store, but I believe that good mustard- this is homemade mustard, especially since it is done easily and quickly. But any dish, even the simplest, has its secrets. If you do not have your own recipe, then by adopting some tips, you may well create your own exclusive seasoning.

Homemade mustard - the subtleties of cooking

1. To prepare mustard, you need a dry powder and a lot depends on its quality. When buying, pay attention to the expiration date, the old product loses its useful and aromatic properties. The powder must be dry, crumbly, finely ground without impurities. Of course, in a closed package it is difficult to see, but if after opening appearance I didn’t like the powder, you can sift it with a fine sieve.
2. dry powder spicy taste does not possess, it appears from interaction with water. Meet different recipes- pour the powder cold, warm water and even boiling water. In principle, any option is possible, you just need to keep in mind that the hotter the water, the less vigorous the mustard will be. The optimum temperature is 60 degrees, it is at this temperature that dry mustard gives all its beneficial features and aroma.
3. The classic version of mustard is a dry powder, water, salt, sugar, sunflower oil. Can habitual recipe supplement different ingredients and get a new, exclusive taste of seasoning:

• water can be replaced with cucumber, tomato, cabbage pickle, beer, milk, dry wine.
• sugar can be replaced with honey, they say mustard is good with buckwheat honey.
• added to give a special flavor different spices such as, cinnamon, turmeric, ground cloves, coriander, ginger, nutmeg.
• so that the mustard does not lose its aroma and sharpness longer, lemon juice and vinegar are added.

Actually, these are all the secrets of cooking fragrant and spicy seasoning. Next, I will share my recipe.

How to make mustard powder at home from brine

I make mustard from brine from pickled cucumbers or tomatoes. I like this recipe because there is no need to add anything extra. When pickling in a jar, I put different spices and the brine always turns out fragrant and tasty, see my recipe for pickled cucumbers.

Ingredients:

• dry mustard powder - 3 tbsp. l. with a slide
• brine from pickled cucumbers or tomatoes - 100 ml
• salt - 1 tsp
• sugar - 2 - 3 tsp
• apple cider vinegar - 2 tbsp. l.
• mustard oil - 1 tbsp. l.

Step by step recipe with photo:

Recipe tips:

• If you don't have mustard oil, then you can replace it with sunflower.
• I use my own apple cider vinegar. It is weaker than store-bought, so I add 2 tablespoons. If you use a store-bought one, then put one first so that the mustard does not turn out sour.
• The amount of vinegar depends on how much of it is in the brine. I already know the taste of my products, so I use the proportions that I indicated and sour mustard does not work. So adjust to your taste, you may not need vinegar at all if there is enough of it in the brine.
• I also add sugar, depending on what brine I'm making from. If from cucumber, then I put three spoons, and if from a tomato brine, then two.
• “Spoon with a slide” is a loose concept. Therefore, before putting the mustard in the refrigerator, see how thick it turned out. If it seems thick to you, then you can add brine and bring to the desired consistency.

In principle, the mustard is ready, but at this stage it will be more bitter than necessary, it will not yet have a pleasant sharpness and the expected taste. You need to give her time to settle down. Put a jar of mustard in the refrigerator overnight, and the next day serve a vigorous seasoning, for example, with jelly.
Thanks to the brine and apple cider vinegar mustard, if stored in a sealed container and in the refrigerator, will not lose its qualities within a month.

This seasoning gives not only piquancy to dishes, but also benefits our body by improving appetite, digestion and metabolism, and facilitates the digestion of proteins. There are also contraindications for this spicy seasoning, but there will be an article in more detail about the benefits and harms of mustard, follow the blog news, but for now watch the video.

The benefits and uses of mustard - video

I'm sure by making mustard powder at home according to my recipe or by playing with various additives, do something of your own, but you definitely won’t buy it in stores.

Good luck with your experiments.

Elena Kasatova. See you by the fireplace.