Mustard on cucumber pickle: step-by-step recipes with photos for easy cooking

Why make mustard at home if the shelves from the finished product are already breaking in stores? The answer is simple - preservatives are almost always present in purchased sauce, most modern people would like to refrain from using it. And in homemade mustard on cucumber pickle - “all your own”, everything familiar, plus the recipe captivates with its pungency, which can be changed to your own taste

Yes, and this is a simple matter - it takes only 15 minutes (of which you will work in general for about three minutes).

Pick your recipe

Homemade mustard is always tastier and healthier than the one you buy in the store, as there are no extraneous harmful additives in it. There are a lot of recipes for making mustard at home, and each recipe has its own "highlight". Someone prefers the classic version of mustard, someone with spices, someone with applesauce, etc. Today you are invited to cook mustard on cucumber pickle. This is homemade, very tasty, quite spicy, aromatic seasoning. Preparing is simple, quick and easy!

Features of use

Mustard is a popular hot seasoning that has earned special love among 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 left until the scholarship, you could take free bread in the student cafeteria, generously spread it with free mustard and make a kind of sandwich. The times of free mustard are long gone, but on our tables this spicy dressing still appears, moreover, of various types - Russian, Bavarian, Dijon and many others. This seasoning is obtained from the seeds of a mustard plant, which is also called synapis. Moreover, whole grains of mustard, ground grains (powder) or table mustard (a mixture of powder, water, sugar, vegetable oil, vinegar and other ingredients) are consumed.

Mustard Cooking

Since time immemorial, this food supplement has been used to preserve the freshness of products, especially meat. It is not surprising that today mustard is added to conservation.
As a spice, mustard is used in the form of sauce, as well as ground or whole grains. This seasoning goes well with nutmeg, allspice, onions, garlic and other spices.
Mustard is an excellent natural emulsifier that processes meat and fish before baking. In this case, a thin film forms on the products, which prevents the flow of juices and preserves the tenderness of the meat. In addition, the spice contributes to the formation of a crisp 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 be difficult if you know some cooking secrets:

mustard should be made in small quantities and used in two to three days, as it quickly deteriorates, it is better to make fresh as needed;
to prepare such a hot spice you will need a very cold cucumber pickle, almost ice;
count the brine, for proper cooking, pour mustard in about one to four ratio, that is, for 1 tablespoon of powder, you should take four tablespoons of liquid;
bay mustard with hot cucumber pickle, you will get too bitter a dish with an unpleasant taste, on the contrary, a cooler liquid will make the mustard sweet 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 add granulated sugar in the sauce;
if you like softer mustard, you can add a little sunflower oil;
if you want mustard to be more vigorous, you need to add lemon juice to taste;
the mustard texture itself can be controlled by increasing or decreasing the amount of brine;
it is important that the mustard powder be of high quality, not damp, otherwise you run the risk of getting a bitter, extremely inedible mass instead of a sharp aromatic seasoning;
honey must be liquid; if it is sugared, it must be held in a water bath until it returns to its liquid state.

The easiest and most delicious recipe for cooking mustard on cucumber pickle

Minimum hassle - and you will get the amount of natural home mustard with the desired degree of sharpness that you need. Indeed, when we eat something spicy, then hormones of joy begin to be produced in the body - 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 on a pickle left over from your pickles is for those who like stronger, because like mustard, it turns out vigorous. At the same time, brine can be used, 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.

Cooking

The cooking process itself is extremely simple and takes only a few minutes.

1. Sift the mustard powder. Cool the cucumber pickle. Pour dry mustard powder into a glass jar, pour apple cider vinegar and gradually pour cucumber pickle in small portions. Mix everything thoroughly.

2. Then add honey. It should turn out to be a mass of medium density, brown gruel, without lumps.

3. After the honey and mustard mass have completely ripened, we cover the jar with the mustard billet with a lid. Now you need to steam the mustard. Then everything depends on the season and the temperature of your batteries. In the heating season, we just comfortably attach our jar to bask on the battery. In this case, it is better to cook mustard in the evening and leave it on the battery until the morning. During the period of cold batteries, we use hot water, in which we need to warm the jar. Pour water carefully so that the glass does not crack. Take hot water, but not boiling water. We need to warm the mustard, not brew. Keep the jar in water until it cools. After the mustard is defrosted in heat, open the jar and, if there is liquid there, pour it out, after which we add sunflower oil. Carefully 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.

Mustard is ready. After that, you can safely cut off, for example, a slice of brown bread, cover it with a slice of fleshy bacon and season it with hot mustard on a cucumber pickle of your own production. Once you have prepared homemade mustard, you are unlikely to want to return to the store product.