Best Pickled Mustard Condiment Recipes

PICKLED MUSTARD SEEDS

Pickled Mustard Seeds image

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

Provided by Hugh Acheson

Categories Condiment Condiment/Spread Mustard Pickles Vinegar Quick & Easy

Yield Makes about 1 cup in brine

Number Of Ingredients 4

Ingredients

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

Steps:

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.
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.
When you're ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

PICKLED MUSTARD CONDIMENT

Pickled Mustard Condiment image

This is the mustard intended to be served with Danny Bowien's Thanksgiving pastrami - a non-traditional but impressive addition to the table, delicious and bountiful. The idea came from his growing up in Oklahoma City, where barbecue and smoked meats are a prerequisite for family gatherings, but not Thanksgiving. Pastrami and mustard easily feed a large crowd and, since it isn't the typical Thanksgiving centerpiece, it is a conversation starter.

Provided by Danny Bowien

Categories condiments

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 7

Ingredients

3/4 cup whole yellow or brown mustard seeds
1 cup white vinegar
1/3 cup sugar
2 Tianjin dried chiles or a pinch of red pepper flakes
1/2 teaspoon salt
2/3 cup spicy brown mustard
1/4 cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)

Steps:

For the pickled mustard seeds: Place mustard seeds in a small heatproof bowl and set aside. In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt. Place over medium heat and bring to a boil.
Pour the hot liquid over the mustard seeds. Stir and set aside at room temperature for 4 hours. You will have about 1 cup. Transfer to a covered container. May be stored, covered and refrigerated, for up to 1 month.
For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and 1/4 cup of the pickled mustard seeds (reserve the remainder for another use). Mix well. May be stored, covered and refrigerated, for up to 1 week.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 740 milligrams, Sugar 30 grams, TransFat 0 grams