Pickled Mustard Seeds

Discussion in 'Side Items' started by nepas, Apr 14, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got this off another forum and it sounds and looks good.

    I used plain vinegar.

    Homemade mustard recipes by Ashley English
    Pickled Mustard Seed
    Makes 2 1/2 cups

    The Goods
    •   1 cup yellow mustard seed
    •   1 1/2 cups cider or white wine vinegar + 1/3–1/2 cup, divided
    •   1 teaspoon kosher salt
    •   2 Tablespoons honey
    •   2 teaspoons turmeric

    The Deal
    1. Rinse mustard seeds and quickly drain. Pour into non-reactive saucepan and add vinegar and salt. Allow to soak overnight (or longer) uncovered at room temperature.
    2. The next day, stir in the honey and turmeric (Foodie’s note: You can also add a huge variety of additional seasonings at this point: tarragon, black or green peppercorns, chipotles in adobo, ginger and lemongrass, etc.).
    3. On the stovetop, bring the mixture to a simmer. Cook, stirring constantly with a wooden spoon, for 15–20 minutes. The seeds will expand and the mixture will bubble and sputter like polenta or grits, so stirring is important.
    4. Remove from heat and cool to room temperature uncovered. Mixture will become thicker and denser.
    5. Finally, stir in 1/3 to 1/2 cup more vinegar to thin the mixture and to freshen the flavor.
    6. Store pickled mustard seeds in jars, refrigerated, up to a year.
    Note: Mustard seeds typically continue absorbing liquid for weeks. If the mixture becomes too dense, simply stir in a few spoonfuls of vinegar.
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I added some black pepper, dill relish, garlic and a touch of slap ya mama.

    Cooling now.

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    What cha planning to do with it?  [​IMG]

  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Dont know yet. I just bored and gotta make something.

    I need some kicked up seeds.

    I got a box of ritz, smoked cheese and some dry cure

  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    So you are making some mustard ...the "seedy" kind!  [​IMG]

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's basically the recipe that I used when I made the Habanero, Mango mustard dipping sauce for the Apple wood smoked reverse seared Ahi wraps I made for the salad throw down. Only difference is I toasted the seeds first then did the other steps.

Share This Page