Small Bowl of Pickled Mustared Seeds
(click to enlarge)

Pickled Mustard Seeds


North America
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
**
2-3/4 hrs
Yes		 An interesting textural and flavor condiment for Sandwiches, Sliced Meats, etc. Very easy to make, keeps months in the fridge.

1/2
3/4
1/2
2-1/2
2/3
1/2
c
c
t
T
t
t
Mustard Seed Yellow  
Vinegar (1)
Sea Salt
Sugar or Honey
Chili Flake (2)
Pepper, black
Make   -   (2-3/4 hrs - 10 min work)
  1. Rinse Mustard Seed in a strainer, then place in a small non reactive saucepan with Vinegar and Salt. Let soak 2 hours.
  2. Add to pan, Sugar or Honey, Chili Flake and Pepper. Bring to a boil, then simmer covered for 1/2 hour or a little more.
  3. Check there is still enough Vinegar to cover when in the jar. If not add some, then bring back to a boil.
  4. Stored in a tightly closed jar in the fridge, it will last for 6 months or so.
NOTES:

  1. Vinegar:

      The photo example was made with my favorite Philippine natural cane vinegar, but apple cider or other vinegars will work fine, with slightly different taste and color.

  2. Chili Flake:

      I use Aleppo Extra Hot, which is not actually very hot. Use whatever flake you like, quantity in accordance with your own best judgement.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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