Pickled Mustard Seeds
These are a favorite unexpected condiment of mine...
that adds a fun sweet-tart bitter crunch. I love topping dishes like deviled eggs, rice bowls, breakfast toasts, meat & potatoes, or mixed in salad dressing.
~ Nicole Sakai, Factory North Creative Director and Wellspent Consultant
Sorta Summer
Wellspent Creative Director Nicole Sakai and her partner Truen Pence are engaged in many creative endeavors, including a collaborative wine label called Sorta Summer. Every year, they partner with a like-minded winemaker and turn their backyard grapes into quirky, limited edition wines.
What You'll Need
Ingredients
For the shopping list
- 1 cup mustard seed
- 2 cups of white wine vinegar (or 1 1/2 cups vinegar + 1/2 cup water dpending on how tart you want them)
- 1 tablespoon of shallots, thinly sliced or diced (optional)
Equipment
From the kitchen
- 1 Fine Mesh Strainer
- 1 Stainless Steel Saucepan
- 1 Wooden or Stainless Steel Spoon (So the turmeric doesn't stain your utensil!)
- measuring cups
What you'll have to do
Step 1 — Rinse 1 cup mustard seeds in a fine strainer under your faucet. Combine 2 cups vinegar and 1 teaspoon salt in a medium stainless saucepan, add rinsed mustard seeds. Allow to soak at room temperature for at least 1 hour, up to overnight. This step is optional but makes for plumper more flavor seeds in the end.
Step 2 — Mix in 3 tablespoons honey (or sugar) and 1 teaspoon turmeric to the saucepan ingredients. If you have shallots, this is when you would add those to the pan.
Step 3 — Heat on the stove on medium until simmering. Stir frequently and keep at a simmer. Cook it for about 20 minutes. You will notice that the mustard seeds have plumped up and the consistency has thickened a bit similar to cooking grits.
Step 4 — Remove from the heat and allow it to cool to room temperature, uncovered, for about 1 hour. The mixture will become thicker as it cools.
Step 5 — Store in a lidded glass jar in the refrigerator.
Note — This recipe can easily be cut in half.
Shop this recipe
Salt, Herbs, & Spices
Kosher Sea Salt, Wellspent
Gossen Island - Norway
Out of stock
Spreads
Oregon Blackberry Honey
Philomath - Oregon
Salt, Herbs, & Spices
Pragati Turmeric
Oakland - California
More recipes
Crunchy Chile-Roasted Chickpeas from Arabiyya
Hospitality is an important part of Arab culture, and having snacks like these crunchy chickpeas on hand to feed guests makes it easy to be a good host.
Sebastiano’s Candied Citrus Peel
Here’s how Elise Gold makes candied orange peel. "At Sebastiano's we love candying citrus peel,” she says, “because the flavor is so concentrated, it has a great chewiness, and it's...