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Pickled Mustard Seeds
5 minutes prep (plus 1 hour rest)
30 minutes active cooking (plus 1 hour rest)
35 minutes total
Makes 20oz
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
Ingredients
For the shopping list
shallots, thinly sliced or diced (optional)
From our shop
$6 - Gaston - Oregon
$11 - Mantova - Italy
(or 1 1/2 cups vinegar + 1/2 cup water depending on how tart you want them)
$9 - Gossen Island - Norway
$10 - Philomath - Oregon
$12 - Vijayawada - Andra Pradesh
Equipment
From the kitchen
Fine Mesh Strainer
Stainless Steel Saucepan
Wooden or Stainless Steel Spoon (So the turmeric doesn't stain your utensil!)
measuring cups
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.
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