pickled_mustard_seeds_2
Table of Contents
Pickled Mustard Seeds #2
Ingredients
For the Brine:
- 90ml white wine vinegar
- 65ml cider vinegar
- 75ml water
- 25ml rye whiskey
- 1 bay leaves
- 75g brown sugar
- 5g kosher salt
For the Seeds:
- 100g yellow mustard seeds
Directions
For the Brine:
- Combine white wine vinegar, cider vinegar, water, whiskey, bay leaves, brown sugar, and salt in a small saucepan.
- Set aside, stirring occasionally, until sugar is dissolved.
For the Seeds:
- Place seeds in a clean saucepan and cover with cold water.
- Bring to a boil, then drain through a fine-mesh strainer and discard the water.
- Repeat until the discarded water does not taste bitter.
- This can take between 1 and 8 repetitions.
Combine and Complete
- Transfer blanched and drained mustard seeds to the pot with the brine.
- Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes.
- Without draining brine, transfer seeds to a sealable container, let cool at room temperature.
- Then seal and refrigerate until ready to use.
- The seeds will mature in flavor over the course of a few days.
pickled_mustard_seeds_2.txt · Last modified: (external edit)