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
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Need to make a substitution?
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.
