AI-generated image
Domashnia hirchytsia
Homemade mustard
Домашня гірчиця: mustard powder whisked with cucumber pickle brine, sugar and oil into a sinus-clearing mustard
Ask a Ukrainian grandmother from Poltava or Kharkiv what to do with the brine left in the jar once the winter cucumbers are gone, and she will make hirchytsia. Dry mustard powder is mixed with that salty, garlicky, dill-scented brine, a little sugar, oil and vinegar, and after a night's rest it is fierce enough to make your eyes water. It is non-negotiable beside kholodets (meat jelly) at New Year, with salo and rye bread, with boiled sausages and with varenyky, and it is spread thin on bread for a quick snack. The texture is smooth and creamy, the flavour hot, salty and slightly sweet with a whiff of dill and garlic from the brine. Common mistake: using boiling brine; heat kills the enzyme that makes mustard hot, so the brine must be lukewarm or cool. It needs at least 12 hours in the jar for the bitterness to fade. It is ready when the colour has deepened to warm yellow and the first taste makes your nose tingle. Chef's tip: use brine from naturally fermented or vinegar cucumbers; if you have none, mix 150 ml water with 1 tsp salt and 1 tbsp vinegar.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 16
Ingredients
For the mustard
- 3 ½ oz dry mustard powderyellow or Russian-style brown
- ¾ cup cucumber pickle brinelukewarm, strained
- 1 tbsp white sugar
- ½ tsp saltonly if the brine is mild
- 2 tbsp sunflower oilunrefined if you like a nutty taste
- 1 tbsp white vinegarat least 5% acidity
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Wash a 250 ml jar and its lid in hot soapy water, rinse and dry it in a 250°F oven for 10 minutes; let it cool.
10 minStep 2: Sift the 3 ½ oz dry mustard powder into a bowl with the 1 tbsp white sugar and the ½ tsp salt if using, breaking up any lumps.
2 minStep 3: Pour in the lukewarm ¾ cup cucumber pickle brine a little at a time, whisking until smooth and as thick as soft sour cream, about 2 minutes. Never use hot brine.
3 minStep 4: Whisk in the 2 tbsp sunflower oil and 1 tbsp white vinegar until glossy and fully blended.
2 minStep 5: Spoon into the jar, close and leave at room temperature for 12 hours, until the bitterness fades and the mustard turns hot and fragrant.
Step 6: Keep in the fridge for up to 1 month; it loses some heat over time. If it thickens, stir in a spoonful of brine. Throw it away if you see mould, if it smells rotten or if it fizzes.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 2 g
- Carbs
- 3 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does domashnia hirchytsia take?
- About 10 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dry mustard powder?
- Prepared mustard: 1 tbsp per tsp of powder.
- What can I use instead of white sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Hot pav bhaji garlic chutneyCooked tomato and garlic chutney
A hot, garlicky chutney of tomatoes cooked down with garlic paste, red chilli and cumin, then mashed until coarse. It's served alongside pav bhaji for extra heat, and is also good with vada pav, dabeli and toasted sandwiches.
