Real Homemade German Mustard that you can NEVER be without!
Never buy Shop Bought Again... Ever! This is the ultimate BEST!
Unbelievably quick and easy to make with just a coffee grinder and a microwave oven!
The BEST German Mustard you will ever taste! I'm absolutely never without it! Just look at how much it makes! And it lasts me for at least two years, if not more!
Better it Does NOT get!
And it goes exceptionally well with...
YES, THE BIG SECRET IS OUT...
Always use your leftover Dill Pickled Gherkin's juice to make this recipe!
Never throw it out! It is an ABSOLUTE MUST in this recipe!
Juice from pickled onions is a second option, but nowhere near as good as your Gherkin's pickled juice.
NOTES:
You may use 62.5 ml of yellow mustard seeds, and 62.5 of brown mustard seeds if wished.
To avoid preservatives and additives, I skip the bought mustard powder and instead use a total of 250 ml of whole seeds.
Use a quality Hungarian Paprika, if, in your country it doesn't taste good, skip it.
If ever you find yourself with extra leftover pickle juice, including pickled onions, you may use that as a second-rate option, and any extra is lovely added to curries, too. And if your friends throw out their pickle juice, collect that too. And you will never be without!
Fills a 7-cup capacity jar (250 ml x 7), as seen above.
My total net weight (excluding the jar) was 1,622 g
See the bits of dark specks in my mustard? Well, that's the freshly ground black peppercorns I've added. Do not use too much, and or the chilies, until the end when you may adjust the heat according to your own taste, otherwise, you could end up with too much heat.
As a last resort if you are running low on pickle juice you may substitute with a mixture of spiced vinegar, sugar, salt, pepper, and water - Look up the recipe for Dill pickled cucumbers (Gherkins) on the internet - but this would be your last resort, as a third-rate option. But it will be nowhere near as good as your Gherkin's pickled juice.
I prefer using yellow seeds, interspersed with a little freshly ground black peppercorns.
If you prefer, you may use all yellow mustard seeds, as I do, your total in mustard seeds will amount to 250 ml.
All measurements are level
Ingredients:
125 ml mustard powder (use your coffee or spice grinder)
62.5 ml yellow mustard seeds
62.5 ml brown mustard seeds (I prefer yellow)
1/4 - 1/2 teaspoon black peppercorns, whole, freshly ground, to taste - I added 1/2 tsp
20 ml brown sugar (you may use white), and you may add a little extra to taste - “at the end”
250 ml apple cider vinegar, and you may add a little extra to taste - “at the end”
125 ml of water - and you may add a little extra to taste - “at the end”
250 ml sweet pickle juice (bought pickled dill gherkins - 750g jar, gross weight) - I added all
4 - 5 cloves garlic, fresh - count at the very last moment, so it keeps its strength.
2 teaspoons salt, or to taste
15 ml turmeric powder
7.5 ml cayenne pepper
7.5 ml Paprika - use a quality Hungarian Paprika
Optional: 1 whole cayenne chili pepper, pureed into the mixture - I add it
Method:
Use a micro-safe bowl with a lid, large enough, to accommodate all your ingredients.
Grind all your mustard seeds to a fine powder in your coffee grinder, pulsing, do not burn out your machine, and rest the machine between sessions to cool it down.
1. Blend all of your dry ingredients in your micro-safe container.
2. Gradually, blend in your wet ingredients.
Place your mixture into the microwave, cover, and cook on high for a minute to a minute and a half.
Remove your mixture, and using an immersion blender, puree your mustard for around a minute, or until it is to your liking.
Lastly, adjust your sugar, vinegar/pickle juice, and salt in very small quantities to taste - go slowly until you reach that perfect balance.
Prewarm your preserving jar/s to prevent them from cracking.
Pour your hot mustard into your pre-heated jar\s. Set aside, uncovered, to allow cooling. Cover and refrigerate.
Recipe Source: Confessions of a dying chef