{"id":22350,"date":"2018-03-26T05:00:20","date_gmt":"2018-03-26T12:00:20","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=22350"},"modified":"2019-10-18T10:32:54","modified_gmt":"2019-10-18T17:32:54","slug":"pickled-mustard-seed","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=22350","title":{"rendered":"Pickled Mustard Seed"},"content":{"rendered":"

You say, what am I to do with these pickled mustard seeds?<\/strong><\/span><\/p>\n

Don’t you love mustard? I do. At this moment I have nine different kinds of mustard in my refrigerator.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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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.<\/p>\n

BLAST FROM THE PAST:<\/span><\/strong> This Asparagus Ham Cheese Melt<\/a> would be delicious with some of those pickled mustard seeds.<\/p>\n

\"IMG_9090\"<\/p>\n

The main two ingredients in pickled mustard seeds along with a little sugar and mustard powder.<\/p>\n

\"IMG_9091\"<\/p>\n

So, you simply put the mustard seeds into the water and bring to a boil.<\/p>\n

\"IMG_9093\"<\/p>\n

See how they start to get bigger after a few times of bringing to a boil.<\/p>\n

\"IMG_9096\"<\/p>\n

It will foam up some but that will strain off.<\/p>\n

\"IMG_9095\"<\/p>\n

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.<\/p>\n

\"IMG_9097\"<\/p>\n

Put the mustard seeds into a container and cover with the brining liquid.<\/p>\n

\"IMG_9109\"<\/p>\n

Fig cake, Port Salute cheese and salami along with the mustard seeds.<\/p>\n

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Pickled Mustard Seeds<\/div>\t
2018-03-09 09:13:59<\/div>
Pickled Mustards is like a poor man's caviar I've read. They are great on cheeses or use on top of a sauce over salmon.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 c. apple cider vinegar<\/li>\t\t\t\t
  2. 1 c. water<\/li>\t\t\t\t
  3. 1 c. sugar<\/li>\t\t\t\t
  4. 2 tsp. salt<\/li>\t\t\t\t
  5. 1 Tbsp. dry mustard powder<\/li>\t\t\t\t
  6. 1\/2 c. whole yellow mustard seeds<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Mix the vinegar, water, sugar and salt until dissolved. Set aside.<\/li>\t\t\t\t
    2. 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.<\/li>\t\t\t\t
    3. 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.<\/li>\t\t\t\t
    4. These will keep for months in the refrigerator.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. I combined recipes from Chef's Steps and Tom Colicchio's recipe from Wichcraft.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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