Pickled Mustard Seeds

Pickled Mustard Seeds

Pickled Mustard Seeds

Pickled Mustard Seeds can be used in so many ways- as a garnish for a salad or deviled eggs or sushi, on a burger or sandwich, or as an elevated version of regular mustard. They are more mild than mustard and don’t have that pungent mustardy smell. They add a great texture to a dish as a garnish as they just pop in your mouth. These Pickled Mustard Seeds will last  for about 3-4 months in an airtight jar stored in the fridge.

Let me know what you end up putting them on!

Pickled Mustard Seeds

Pickled Mustard Seeds

Makes 1 cup

Ingredients

1/2 c. yellow mustard seed
3/4 c. white wine vinegar, plus 1/4 cup
1/2 tsp. coarse sea salt
2 tbs. honey
½ tsp. ground coriander
1 tsp. whole peppercorns
1/4 tsp. red pepper flakes

Instructions

Thoroughly rinse the mustard seeds using a fine mesh strainer.

Add the mustard seeds, ¾ c. of white wine vinegar and salt to a bowl. Soak the seeds at room temperature for 1.5 hours.

Add the honey, coriander, peppercorns, and red pepper flakes to the bowl with the mustard. Stir until honey is incorporated.

Pour into a small saucepan and bring the mixture to a simmer over medium-high heat. Cook for about 20 minutes. Make sure to scrape the bottom and sides of the pan periodically to make sure the mixture doesn’t stick.

Remove the saucepan from the heat and allow to cool to room temperature.The mixture will continue to thicken as it sits; we want this to happen! Add the remaining white wine vinegar and stir.

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