Pickled Mustard Seeds Recipes

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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

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.

MUSTARD PICKLES



Mustard Pickles image

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Provided by BJ MOORE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 45m

Yield 16

Number Of Ingredients 10

8 large cucumbers, sliced
4 cups sliced onion
2 tablespoons pickling salt
2 cups white sugar
2 tablespoons all-purpose flour
2 cups white vinegar
1 tablespoon ground dried turmeric
1 tablespoon dry mustard powder
½ teaspoon celery seed
2 quarts cold water, or as needed

Steps:

  • Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
  • Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
  • In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
  • Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g

PICKLED MUSTARD SEEDS



Pickled Mustard Seeds image

Categories     Mustard     Simmer     Boil

Yield makes 2 cups

Number Of Ingredients 4

1 cup white wine vinegar
1 cup sugar
1 tablespoon dry mustard
1/2 cup mustard seeds

Steps:

  • In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.

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

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

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