Pickled Mustard Seeds
Tuesday, June 30, 2020
Pickled mustard seeds will get you the same reaction when you tell someone that you cure your own bacon. I've slathered these on a sandwich, use as a condiment next to a steak or placed a small dish of them on a charcuterie board. The seeds soak up the vinegar brine to create bright hits of acid that are almost like the mustard's version of cavier. I like to mix yellow and brown mustard seeds but feel free to do just yellow or go all in on brown. If you decide to makes this deliciousness go to a local Indian market any where else will charge way too much. Also don't forget to give the seeds a quick rinse to reduce the earthiness.
Ingredients
½ cup yellow and brown mustard seeds
¾ cup white wine vinegar, plus ¼ cup
1½ tsp. Kosher salt
2 Tbsp. honey
1 tsp. tumeric
1 tsp. whole white peppercorns
¼ tsp. cayenne pepper
Instructions
Throughly rinse the mustard seeds in a fine sieve or colander.
Add the rised mustard seeds, ¾ cup of vinegar and salt to a bowl. Allow the seeds to soak at room temperture for 1 hour.
Add the honey, tumeric, white peppercorns and cayenne pepper to the bowl and stir to combine.
Pour mixture in a small saucepan and bring to a simmer over medium-high heat. Make sure to stir the bottom of the pot and the sides, so the seeds don't sit in one place for too long.
Continue to stir and cook for 20 minutes.
Remove saucepan from heat and allow mixture to cool to room temperature. The mixture will continue to thicken as it cools.
Once the mixture has cooled to room temperature, stir in the remaining ¼ cup of vinegar.
Store in the an airtight container in the refrigerator. The mustard seeds should keep for around 3 months.
The mustard seeds will continue to absorb the vinegar. If they get to thick, simply stir in some extra vinegar. I usually add one Tbsp. at a time.
Tags
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