Cucumber pickle a little warm, but that it was not too hot. Dissolve the sugar, turmeric, ginger and lemon juice. Mustard pour into dry deep Cup. Many people ask me: "why in the mustard, sugar and lemon juice? Because the brine has sugar and vinegar." Answer - a little bit of sugar to add it is necessary, even if it is in the brine. It improves the natural fermentation of mustard powder. The lemon juice keeps the sharpness and adrenali the finished product.

Pour a thin stream of the cooked marinade in the bowl with the dry mustard, stirring constantly, breaking up lumps. Pour vegetable oil, mix well. All this should be done as quickly as possible. In any case, you have to be quick, because a pair of mustard make haste. :D

Put the finished mustard in a dry jar. Tightly close the lid. Wrap it in a soft cloth and put it on the battery for 3 hours. I usually do the mustard in the evening and leave it overnight. Then put the jar in the refrigerator for complete cooling.

This mustard can be added to various marinades to marinate meat, fish or vegetables. Also, I add it to some salads and main dishes. And yet, we love to pull off mustard spread on the bread and eat hot borsch or soup.