Pickled Mustard Seeds

Name: Pickled Mustard Seeds
Prep time: 1 min
Cook time: 20 min
Total time: 25 min
Ingredients: ½ cup yellow mustard seeds; ¾ cup white wine vinegar; ½ teaspoon sea salt; 2 tablespoons honey; 1 teaspoon mustard powder; ½ teaspoon red pepper flakes; 3 tablespoons white wine vinegar (to finish); 1 tablespoon finely minced shallots (add more to taste)

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Prep Time: 1 hours

Cook Time: 20 minutes

Total: 25 minutes

Servings: 1

Author : Brad Prose

condiment mustard pickled mustard seeds

Ingredients

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½ cup yellow mustard seeds¾ cup white wine vinegar½ teaspoon sea salt2 tablespoons honey1 teaspoon mustard powder½ teaspoon red pepper flakes3 tablespoons white wine vinegar (to finish)1 tablespoon finely minced shallots (add more to taste)

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Instructions

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Step 1

Rinse the mustard seeds with cool water in a fine mesh sieve to remove any dust. Add the drained seeds along with the 3/4 Cup of white wine vinegar and salt to a small saucepan. Allow the seeds to soak at room temperature for an hour.

Step 2

Add in the honey, ground mustard, and red pepper flakes to the saucepan. Bring the mixture to a simmer over medium heat. Stir frequently along the bottom and sides, as the honey will make it stick otherwise. Continue to simmer for 6-7 minutes, until most of the liquid has evaporated.

Step 3

Pour the seed mixture into a container to cool. Once it has returned to room temperature, stir in the 3 tablespoons of white wine vinegar and minced shallots. The flavors will continue to develop over the next few days, though you can enjoy within an hour. The pickled mustard seeds will stay fresh in the fridge for up to 2 months.