Skip to main content
Epicurious
Cookbooks

Pickled Mustard Seeds

By Hugh Acheson

5.0

(1)

Image may contain Plant and Food
Photo by Andrew Thomas Lee

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

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

Preparation

  1. 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.

Image may contain: Supper, Dinner, Food, Meal, Roast, and Turkey Dinner
Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
TagsCondimentPickleSideDinnerDairy FreeNut FreeVegetarianVegan5 Ingredients or FewerMake AheadEasyPickle & PreserveCookbooks

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.