Pickled Mustard Seeds
By Andrea GearyPublished on October 3, 2022
Time
50 minutes
Yield
Makes ½ cup
Ingredients
½ cup white wine vinegar ½ cup water ⅓ cup yellow mustard seeds 2 tablespoons maple syrup ½ teaspoon table salt
Before You Begin
You can substitute cider vinegar for the white wine vinegar, if desired.
Instructions
- Whisk all ingredients together in small saucepan and bring to boil over medium-high heat. Lower heat to maintain simmer and cook, stirring frequently, until mustard seeds are swollen and softened and mixture is nearly dry, about 40 minutes (if mixture starts to dry out before mustard seeds have softened, add extra water, 1 tablespoon at a time).
- Transfer to container and let cool completely. Cover and refrigerate for up to 1 month. Let come to room temperature before serving.
Time
50 minutesYield
Makes ½ cupIngredients
½ cup white wine vinegar
½ cup water
⅓ cup yellow mustard seeds
2 tablespoons maple syrup
½ teaspoon table salt
Ingredients
½ cup white wine vinegar
½ cup water
⅓ cup yellow mustard seeds
2 tablespoons maple syrup
½ teaspoon table salt
Ingredients
½ cup white wine vinegar
½ cup water
⅓ cup yellow mustard seeds
2 tablespoons maple syrup
½ teaspoon table salt
Why This Recipe Works
With their bright, piquant flavor and caviar-like pop, these seeds make a perfect accompaniment to our our Make-Ahead Cheese Soufflés. They're also a great addition to sandwiches, cheese or charcuterie boards, or even a vinaigrette. And if you're looking for a simple yet distinctive gift to bring a dinner host, this condiment fits the bill.
Before You Begin
You can substitute cider vinegar for the white wine vinegar, if desired.
Instructions
- Whisk all ingredients together in small saucepan and bring to boil over medium-high heat. Lower heat to maintain simmer and cook, stirring frequently, until mustard seeds are swollen and softened and mixture is nearly dry, about 40 minutes (if mixture starts to dry out before mustard seeds have softened, add extra water, 1 tablespoon at a time).
- Transfer to container and let cool completely. Cover and refrigerate for up to 1 month. Let come to room temperature before serving.
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