Pickled Mustard Seeds

I subscribe to a lot of food-centric magazines.  Of course, the obligatory Bon Appetit and Food & Wine are scattered around the house, but there are also stacks of Eating Well and Saveur piled by the couch.   Most of the other magazines I subscribe to have at least one or two sections about food as well, publications like Southern LivingNew MexicoCountry Living, Sunset, Organic Gardening and Mother Earth Living.  Yes, that is a lot of periodicals to keep up with.

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That leads me to the pickle I was in regarding today’s post.

Pun intended.

In a recent publication (see list above), I read a blurb about pickling mustard seeds and how these little brined seeds were become popular as garnishes and condiments by chefs worldwide.   I made a mental note to make some and dog-eared the page.  I still had a surplus of mustard seeds from the mustard-making kick I have been on.   (See Homemade Dijon Mustard and Oktoberfest Beer Mustard.)

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Now all I had to do was find that darned magazine.   I did a halfhearted search through some random stacks and quickly gave up and went to the internet.   I found my recipe here, but there are many, many, many similar ones out there.

Pickled Mustard Seeds
from Danny Bowien (A fellow Okie, I might add.)

¾ c. whole yellow or brown mustard seeds (I used brown.)
1 c. white vinegar
c. sugar
2 Tianjin dried chiles or a pinch of red pepper flakes (I used one dried Thai chili.)
½ t.salt

Place mustard seeds in a small heatproof bowl and set aside.   I simply used a pint jar.  In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt. Place over medium heat and bring to a boil.

Pour the hot liquid over the mustard seeds. Stir and set aside at room temperature for 4 hours.

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You will have a little over 1 cup. May be stored, covered and refrigerated, for up to 1 month.

 

I have to confess that I am a hoarder when it comes to magazines because there is always a recipe or two in each one that I dog ear to come back to.   These are stacked in huge piles in my psuedo home office (that wants to be a library when it grows up).   Also, I rarely let go of Gourmet editions so I have at least a couple of drawers full of those vintage copies.

The first step is admitting I have a problem, right?

Back to the pickles.

I love these.   They burst in your mouth.   They are sweet and tangy and spicy flavor explosions.   I can just imagine them on top of deviled eggs.  Beyond that, I don’t know as of yet what I will do with the rest of the jar.

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If you want to read my other weird forays into pickling, check out Pickled Grapes and Pickled Chard Stems.

Who knows what will get pickled next.

17 comments to Pickled Mustard Seeds

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