Pickled Mustard Seeds
These little tangy balls add a wonderful flavor and texture to a multitude of dishes as a final seasoning touch (you could even use these in place of salt!). Whether you like the sour pickle flavor, or the sweet (yum yum) flavor, we’ve got both for you to choose from.
Try sprinkling them over salads or pork chops when you feel your dish needs a little something …extra!
Toast seeds in a dry skillet until they start to turn a little golden, and start to ‘pop’ in the pan. Meanwhile, combine the remaining ingredients into a saucepan and bring to a simmer. Make sure not to use table salt – it contains iodine which can cloud the mixture over time.
Once the seeds are done, add them to the mixture. Simmer for 45 minutes or until the seeds pop when bitten between your teeth.
Pickled Mustard Seeds
Ingredients
- ½ cup mustard seeds
Tangy
- 1 cup white vinegar
- 2 Tbsp kosher salt do not use table salt with iodine
- 2 Tbsp sugar
- 1 cup water
- 1 bay leaf
Sweet
- 1 cup white vinegar
- 1 cup sugar
- 1 cup water
- 1 tsp celery seed
- 1 tsp turmeric
Instructions
- For both versions, start by toasting the mustard seeds in a dry skillet over medium heat until they just start to pop, about 2-3 minutes.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour toasted seeds into saucepan, reduce heat and simmer for 45 minutes, or until the seeds are tender enough to pop when bitten between your front teeth.
- Pour mixture into small pint/250ml jar and allow to cool. Store in fridge for up to 3 months.
Notes
