HOT & SWEET GERMAN-STYLE MUSTARD
Make and share this Hot & Sweet German-Style Mustard recipe from Food.com.
Provided by Dancer
Categories German
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Grind mustard seeds in spice grinder.
- In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
- You can"cool down" the mustard by adding more oil or honey.
- Store in refrigerator in small, tightly lidded jar.
GERMAN STYLE MUSTARD
Make and share this German Style Mustard recipe from Food.com.
Provided by Parsley
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mustard seed and dry mustard; set aside.
- In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
- The mixture will thicken upon standing.
- If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Nutrition Facts : Calories 124.7, Fat 5.4, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 13.3, Fiber 3, Sugar 6.5, Protein 4.9
SWEET BAVARIAN MUSTARD
Provided by Andrea Slonecker
Categories Vinegar Oktoberfest Family Reunion Poker/Game Night Party
Yield Makes about 2 cups/480 ml
Number Of Ingredients 11
Steps:
- Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
- Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
- Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.
HOMEMADE GERMAN MUSTARD PICKLES (SENFGURKEN) RECIPE
If you have a soft spot for Senfgurken, then try this homemade German pickle recipe with mustard, dill and other spices. These pickles are unlike most you are probably familiar with in that the cucumbers are peeled and cut into chunks before being packed in brine. Use pickling cucumbers for canning, which keep their shape, or English cucumbers to make these refrigerator pickles that will keep for a couple of weeks. If you want to can them for longer storage, I provide links to instructions, below. Also known as Spreewälder Gurken, these homemade pickles are famous as a specialty of Berlin. Makes 2 to 3 quarts Homemade German Pickles. Posted from www.thespruce.com
Provided by queen_jane
Categories German
Time 2h
Yield 3 quarts
Number Of Ingredients 17
Steps:
- Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks.
- Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs.
- In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved.
- Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below).
- They are ready to eat after 24 hours but the flavors get stronger as they age.
- Note: Some people say that the pickles made this way (raw pack) keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath.
- Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf.
GRAINY FRENCH STYLE MUSTARD
This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.
Provided by Bergy
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
- Stir in enought vinegar to make a thick paste.
- Combine mustard powder with the salt, stir in enough beer to make a thick paste.
- Mix the two pastes together and add enough beer to make a smooth pasty consistency.
- Place in a closed jar and store in the fridge.
Nutrition Facts : Calories 1076.1, Fat 64.4, SaturatedFat 3.3, Sodium 2339.1, Carbohydrate 80.4, Fiber 32.9, Sugar 15.2, Protein 56.1
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