Swine & Sea — Pickled Mustard Seeds — French Creole Recipe

Pickled Mustard Seeds

Pickled mustard seeds will get you the same reaction when you tell someone that you cure your own bacon. I've slathered these on a sandwich, use as a condiment next to a steak or placed a small dish of them on a charcuterie board. The seeds soak up the vinegar brine to create bright hits of acid that are almost like the mustard's version of caviar. I like to mix yellow and brown mustard seeds but feel free to do just yellow or go all in on brown. If you decide to makes this deliciousness go to a local Indian market any where else will charge way too much. Also don't forget to give the seeds a quick rinse to reduce the earthiness.

Recipe

  • ½ cup

    yellow and brown mustard seeds

  • ¾ cup

    white wine vinegar , plus 1/4 cup

  • 1 ½ tsp.

    Kosher salt

  • 2 Tbsp.

    honey

  • 1 tsp.

    turmeric

  • 1 tsp.

    whole white peppercorns

  • ¼. tsp.

    cayenne pepper
    Step 1

  • Throughly rinse the mustard seeds in a fine sieve or colander.

    • Step 2

  • Add the rinsed mustard seeds, ¾ cup of vinegar and salt to a bowl. Allow the seeds to soak at room temperature for 1 hour.

    • Step 3

  • Add the honey, turmeric, white peppercorns and cayenne pepper to the bowl and stir to combine.

    • Step 4

  • Pour mixture in a small saucepan and bring to a simmer over medium-high heat. Make sure to stir the bottom of the pot and the sides, so the seeds don't sit in one place for too long.

    • Step 5

  • Continue to stir and cook for 20 minutes.

    • Step 6

  • Remove the saucepan from heat and allow mixture to cool to room temperature. The mixture will continue to thicken as it cools.

    • Step 7

  • Once the mixture has cooled to room temperature, stir in the remaining ¼ cup of vinegar.

    • Step 8

  • Store in the an airtight container in the refrigerator. The mustard seeds should keep for around 3 months.

    • Step 9

  • The mustard seeds will continue to absorb the vinegar. If they get to thick, simply stir in some extra vinegar. I usually add 1 Tbsp. at a time.