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Pickled Mustard Seeds

Name: Pickled Mustard Seeds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: ½ cup yellow and brown mustard seeds; &frac34; 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

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.

Kitchen Items Needed

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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