Here’s a Condiment You Won’t Want to be Without.
There are so many things I’ve wanted to cook throughout the years, but never got around to making. Pickled mustard seeds have been on my list for ages and I finally did it.
After reading a ton of recipes, I went out on my own because I knew what I wanted. I loved the description of these someone had written saying they’re like caviar – only mustard. I also read complaints saying they’d ended up tasting bitter and saw where some people even advocate blanching them as many as 8 times until the water no longer tastes bitter. Well, this didn’t appeal to me at all because I think you’l lose a lot of the flavor when blanching them. I tasted my yellow mustard seeds and detected no bitterness at all, so I simply chose to rinse them really well and then let them soak for an hour in white wine vinegar and salt before proceeding.
This couldn’t be easier. After they’d soaked I simply cooked them for 20 minutes with some dried chilies, a large shallot, light brown sugar, a bay leaf, and some black peppercorns. After they’d cooled, I removed the shallot and stirred in a little cider vinegar.
Oh My Gosh. Are these delicious! I love the texture. It really does remind me of caviar. And these are loaded with flavor. I added them in little spoonfuls to the top of a vinaigrette based potato salad and everyone asked for more mustard seeds. I can see all kinds of ways to use these and I doubt I’ll ever be without them again. This is a condiment I intend to keep on hand. And about that bitterness? Nope. There was none.