Mustard "Spicy"

Category: Sauces
Mustard Spicy

Ingredients

Mustard 3 tbsp. l (no pea)
Sugar 1 tbsp. l.
Tomato pickle 50 ml
Fragrant vegetable oil 1 tbsp. l

Cooking method

  • Mix the mustard with sugar, bring the brine to a boil. Pour the mixture over them a little bit, while stirring so that there are no lumps. It should turn out like thick sour cream. Wrap up for 10 hours, steam.
  • When the mustard is steamed, add fragrant vegetable oil, mix well until smooth and refrigerate. The mustard is ready.
  • Bon Appetit.
  • P.S Mustard must be taken at the pharmacy, it will not be the same with another mustard.


Florichka
I want to say thank you. Better late than never. I make your mustard all the time. Simple and delicious. It is especially tasty if it stands for 2 weeks, so it has not ended yet, today I started a new one, having increased the composition by 4 times. I have not tried others yet, I plan, but I can't eat the store.
Albina
The recipe is almost 5 years old, and the review was only written
Byaka zakalyaka
I also want to learn how to make homemade mustard, otherwise it’s already scary to the store
I have a question about tomato pickle? Should it be from pickled tomatoes or maybe from pickled ones? Could cucumber pickle work? I just would like to understand what the requirements for the brine are, otherwise everyone has different tastes, and the recipes too. Thank you
Florichka
Quote: Albina
The recipe is almost 5 years old, and the review was only written
Well, I haven't been doing it for 5 years, but for almost a year.
Quote: Byaka zakalyaka
I have a question about tomato pickle
I did it with tomato and cucumber pickle. I didn't notice the difference. Acetic brine. I think you could try with cabbage. Yes, only recently I poured out the fragrant pickle from kimchi, but I could have tried it with it.
Tricia
Quote: Florichka
Yes, only recently I poured out the fragrant pickle from kimchi, but I could have tried it with it.
Ira! Imagine what kind of mustard it will be. God forbid to drip on the tablecloth - it will eat a hole

And about the mustard from the pharmacy. And we have pickled mustard and are sold in the store. Rather, a powder is being sold, from which I then get a mustard seed. Such that without tears you cannot smell and without tears you cannot swallow. It's about the freshness of the powder, not the place of purchase.
Florichka
Quote: Tricia
God forbid to drip on the tablecloth - it will eat a hole
But he was not that sharp, he even drank a sip.
Quote: Tricia
And we have pickled mustard and are sold in the store.
I also buy in the store, especially since it is no longer sold in pharmacies at all.
DJ
FlorichkaThank you for writing a review! Better later than never. Glad you like the recipe.
Byaka zakalyaka, with pickle from pickled tomatoes I have not tried. Try to make it according to the recipe first, and then you can experiment.
I also did it with milk, it is softer with milk.
DyadkinaAlla
Larisa, thanks for the recipe, I liked the mustard very much, it turned out so vigorous.
DJ
Allochka, I'm glad you liked it!
Crochet
Quote: DJ
I still did it with milk

Larochka, that is, everything is according to the recipe, but instead of brine, milk, right?

Is mustard stored in milk as long as in brine?
pawllena
And I cook mustard in cabbage brine. Without additives. Vigorous turns out even the most ancient, set aside for washing dishes. I had one from my mother's 100 year old stock.
DJ
Quote: Krosh

Larochka, that is, everything is according to the recipe, but milk instead of brine, right?

Is mustard stored in milk as long as in brine?

Krosh, I did it for a long time, and I don’t remember how long it was kept with me, I didn’t even think about it. Did everything)))
Quote: pawllena

And I cook mustard in cabbage brine. Without additives.Vigorous turns out even the most ancient, set aside for washing dishes. I had one from my mother's 100 year old stock.

But I will no longer make old mustard, since I put it in homemade mayonnaise, it spoils mayonnaise. It's a pity to throw the jar away, I coat it with chicken for frying and for barbecue. Better still use fresh!
Albina
Quote: pawllena
And I cook mustard in cabbage brine
Lena, more. There is a pickle now, I want to do it.
DJ
Quote: Albina

Lena, more. There is a pickle now, I want to do it.
The principle is the same, only instead of tomato pickle, pour cabbage.
solmazalla
Thanks for the recipe, I put mustard on pickle pickle pickle. I made 300 grams of brine and was afraid to put 6 tbsp. l. sand, thrown 4. Will it strongly affect the taste? Does the original feel sweet?
DJ
No, I think it won't. You don't feel sweetness absolutely.
solmazalla
DJThank you again, the mustard turned out to be just awesome! While she laid out the jars, as many as tears from her eyes. My husband liked the soup
DJ
solmazalla, I am very happy!!!! To your health!
Yarik
Larissa, really liked the mustard, hot, fragrant, thank you!
nadja_88
Mustard is super! Thanks for the recipe
orange
I'll raise the topic. Was looking for a recipe and came across this one. There was a pickle from under delicious cucumbers just in the refrigerator. It was a pity to pour it out. So it came in handy: the mustard came out excellent vigorous. I will immediately recommend the mustard powder "Velitsa" city of Volgograd. Light yellow. And thanks to Larisa for sharing this recipe with us.
p.s mustard not from pharmacy. took in Tsentrotorg
DJ
Girls, I'm very glad that I liked the mustard!
Albina
Maybe someone will need a recipe for French mustard

🔗

Katko
I also cook in brine from tomatoes, cucumbers ... I only heat up to 60 degrees, so I read a recipe somewhere long ago on a pack
Thanks for the recommendations with cabbage do
By the way, on tomato it turns out more spicy, because there is more sugar in the brine
IvaNova
I did it more than once, on any available brine, including from quick pickling vegetables - if only the brine contained vinegar, salt and sugar. If done often on different brines, then the salt-sugar balance is displayed on a whim. Sometimes, if the brine contains little vinegar, I add a little. I definitely try warm brine. I can add a pinch of cinnamon to suit the mood.
The mustard turns out to be sharp, rich, "wintery". I like that.
One of my favorite stuck recipes.
Thank you very much!
zhariks
The sugar in the recipe is just a wild amount. It turned out like sweet jam. All in the trash! Well, all the same, it would be good form to write recipes in grams and milligrams. To measure with spoons is a plus or minus kilometer.
Elya_lug
zhariks, well, why go straight to the trash? Meat can be smeared and pickled. Yes, in extreme cases, wash the dishes with mustard, it will be environmentally friendly.
Yarik
zhariks, Michael, strange, I made this mustard, and I would not say that it is sweet, everything is in moderation.

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