Pickled Mustard Seeds Recipes

PICKLED MUSTARD SEEDS

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

Provided by Hugh Acheson

Categories Condiment Condiment/Spread Mustard Pickles Vinegar Quick & Easy

Yield Makes about 1 cup in brine

Number Of Ingredients 4

Pickled Mustard Seeds image

Steps:

Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
When you're ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

Ingredients

1/2 cup yellow mustard seeds
1 cup champagne vinegar
1 tablespoon sugar
1 teaspoon kosher salt

PICKLED MUSTARD CONDIMENT

This is the mustard intended to be served with Danny Bowien's Thanksgiving pastrami - a non-traditional but impressive addition to the table, delicious and bountiful. The idea came from his growing up in Oklahoma City, where barbecue and smoked meats are a prerequisite for family gatherings, but not Thanksgiving. Pastrami and mustard easily feed a large crowd and, since it isn't the typical Thanksgiving centerpiece, it is a conversation starter.

Provided by Danny Bowien

Categories condiments

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 7

Pickled Mustard Condiment image

Steps:

For the pickled mustard seeds: Place mustard seeds in a small heatproof bowl and set aside. In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt. Place over medium heat and bring to a boil.
Pour the hot liquid over the mustard seeds. Stir and set aside at room temperature for 4 hours. You will have about 1 cup. Transfer to a covered container. May be stored, covered and refrigerated, for up to 1 month.
For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and 1/4 cup of the pickled mustard seeds (reserve the remainder for another use). Mix well. May be stored, covered and refrigerated, for up to 1 week.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 740 milligrams, Sugar 30 grams, TransFat 0 grams

Ingredients

3/4 cup whole yellow or brown mustard seeds
1 cup white vinegar
1/3 cup sugar
2 Tianjin dried chiles or a pinch of red pepper flakes
1/2 teaspoon salt
2/3 cup spicy brown mustard
1/4 cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)

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Add the rinsed seeds, 3/4 cup of the apple cider vinegar, and salt to a small bowl and soak for two hours at room temperature.
Add the soaked mustard seeds to a small pot. Stir in the honey or sugar, red pepper flakes and black pepper. Bring to a quick boil, then reduce the heat and simmer for 20 minutes.
Allow to cool. Stir in the remaining ¼ cup vinegar and transfer to a sealable jar or container. Keep in the refrigerator.

Pickled Mustard Seeds Recipes

PICKLED MUSTARD SEEDS

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

PICKLED MUSTARD CONDIMENT

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