pickled_mustard_seeds_2
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Table of Contents
Pickled Mustard Seeds #2
Ingredients
For the Brine:
- 175ml (about 3/4 cup) white wine vinegar
- 125ml (about 1/2 cup) cider vinegar
- 150ml (about 2/3 cup) water
- 50ml (about 1/4 cup) rye whiskey (see note)
- 2 bay leaves
- 150g (about 3/4 cup) brown sugar
- 10g (about 1 tablespoon) kosher salt
For the Seeds:
- 200g (about 1 cup) 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.
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