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 niceslow cooker brisketto a simple salad, for added brightness.
Ingredients
Makes about 1 cup in brine
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.
Leave a Review
Reviews (2)
Back to TopThank you to reviewer MLLNMCHINE for advice on alternative vinegars. Couldn't agree more with that review - the end product has a clean creamy sharpness that is delicious over everything incl salad, vegies, with yoghurt or mayonnaise and garlic as a dressing, and over all types of meat. Thank you to Mr Acheson for this unusual recipe.
Marion R
Brisbane, Australia
1/12/2022
This is now our staple condiment. The boiling/blanching makes the seeds more plump like caviar and lighter in color, but isn't a make or break step. This is so good w hard cheeses and makes a great host/ess gift. Lasts forever in the fridge. Other vinegars that work: white wine, rice, and cider. Mirin can be added, adjust sugar accordingly. Also briefly toasting the seeds before adds a nice texture.
mllnmchine
NYC
12/31/2018
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