Pickled Mustard Seeds Food

PICKLED MUSTARD SEEDS

Pickled Mustard Seeds image

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

Provided by Hugh Acheson

Categories Condiment Condiment/Spread Mustard Pickles Vinegar Quick & Easy

Yield Makes about 1 cup in brine

Number Of Ingredients 4

Ingredients

1/2 cup yellow mustard seeds
1 cup champagne vinegar
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
When you're ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

MUSTARD PICKLED EGGS

Mustard Pickled Eggs image

I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.

Provided by Mercy

Categories Brunch

Time P1DT10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup cider vinegar
3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
1/2 cup water
2/3 cup sugar or 2/3 cup Splenda sugar substitute
1 pinch salt
10 hard-boiled eggs, peeled

Steps:

Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
Pour the hot mixture over the eggs.
Seal the jar.
Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

PICKLED MUSTARD SEEDS

Pickled Mustard Seeds image

Categories Mustard Simmer Boil

Yield makes 2 cups

Number Of Ingredients 4

Ingredients

1 cup white wine vinegar
1 cup sugar
1 tablespoon dry mustard
1/2 cup mustard seeds

Steps:

In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.

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