Pickled mustard seeds

Pickled mustard seeds

By
From
Pickled
Makes
1 × 300 ml jar

Pickled seeds are a great way to add some texture and zing to dishes. Serve them on a charcuterie board, with a pork pie or a pastrami sandwich. They sort of pop in your mouth like caviar!

Ingredients

Quantity Ingredient
7 tablespoons yellow mustard seeds
250ml cider vinegar
4 tablespoons granulated sugar
2 tablespoons sea salt

Method

  1. Toast the mustard seeds in a dry medium-sized skillet until fragrant. Remove and set aside to cool.
  2. Combine the vinegar, sugar, salt and 125 ml of water in a pan and bring to a boil over high heat. Turn the heat to low and add the mustard seeds. Simmer for 1 hour, until the seeds start to plump up as they absorb the liquid. If too much liquid evaporates, just add some more water to cover the seeds.
  3. Take off the heat. Let the mixture come to room temperature, transfer to a clean jar or plastic container, cover and refrigerate. Your pickled mustard seeds will be ready to use in 3 days and keep for up 1 month in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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