You say, what am I to do with these pickled mustard seeds?
Don’t you love mustard? I do. At this moment I have nine different kinds of mustard in my refrigerator.
I love it on burgers, on bologna sandwiches with pile of chips on top and then crushed by the top slice of bread. I love mustard on French Fries (I’ve never eaten catsup on a fry.) and get this, I like a little dab of yellow mustard beside my white beans. A little chow chow, a little mustard and the beans are fantastic. And, you can’t forget about hot dogs and pretzels when it comes to a good smear of mustard. How about on top of some fried green tomatoes or a good grilled cheese sandwich with some bacon and pickled mustard seed on the inside. Let me know if you make them and if you do something really different with them.
This post is making my cheeks pucker just thinking about all the things I like mustard on. When my sister and I were kids we loved making mustard sandwiches with white bread and mustard; no meat, just mustard and bread. These mustard seeds can be used in salads, dressings or dips. These little orbs explode in your mouth.
So when I ran across how to make pickled mustard seeds my first thought was what can I use them on. I have already used them on a chartecurie board with meats and cheeses. I do a salmon dish that has creme fraiche on top and I’m going to use them on top of the sauce and I made a little sandwich for our “tea” recently that I will post soon; takes egg salad sandwich to a whole other level.
BLAST FROM THE PAST: This Asparagus Ham Cheese Melt would be delicious with some of those pickled mustard seeds.
The main two ingredients in pickled mustard seeds along with a little sugar and mustard powder.
So, you simply put the mustard seeds into the water and bring to a boil.
See how they start to get bigger after a few times of bringing to a boil.
It will foam up some but that will strain off.
You will drain in a sieve after each blanching. And when you are finished, make sure they are well drained (without mashing) before adding the brine to the jars.
Put the mustard seeds into a container and cover with the brining liquid.
Fig cake, Port Salute cheese and salami along with the mustard seeds.
- 1 c. apple cider vinegar
- 1 c. water
- 1 c. sugar
- 2 tsp. salt
- 1 Tbsp. dry mustard powder
- 1/2 c. whole yellow mustard seeds
- Mix the vinegar, water, sugar and salt until dissolved. Set aside.
- Bring about 2 cups of water (or enough to cover the mustard seeds) to a boil. Strain; repeat. Do this 8 more times to remove bitter tannins; pour seeds back in pot each time, add fresh water, and bring to boil again, strain, repeat.
- Transfer the strained mustard seeds (after the 8th time) to a container and cover with the pickling brine. Serve immediately or store in brine for several days to improve flavor.
- These will keep for months in the refrigerator.
- I combined recipes from Chef's Steps and Tom Colicchio's recipe from Wichcraft.