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Pickled Mustard Seeds

By Hugh Acheson

5.0

(1)

Image may contain Plant and Food
Photo by Andrew Thomas Lee

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness. And as a bonus, they will stay fresh in the fridge for about a month. Sprinkle them over everything, from a nice slow cooker brisket to a simple salad, for added brightness.

Recipe information

  • Yield

    Makes about 1 cup in brine

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

Image may contain: Supper, Dinner, Food, Meal, Roast, and Turkey Dinner
Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
TagsCondimentPickleSideDinnerDairy FreeNut FreeVegetarianVegan5 Ingredients or FewerMake AheadEasyPickle & PreserveCookbooks

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