Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness. And as a bonus, they will stay fresh in the fridge for about a month. Sprinkle them over everything, from a nice slow cooker brisket to a simple salad, for added brightness.
Recipe information
Yield
Makes about 1 cup in brine
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
19 Recipes for the Pickle-Obsessed
Satisfy that urge for brine with these recipes with pickles.73 Savory Cooking Projects for People Who Just Can't Make Another Loaf of Bread
Layered pastas, hand-rolled dumplings, your own smoked salmon: these are the kinds of projects you take on when you have a bit of extra time on your hands.
