Pickled Mustard Seeds Recipes
MUSTARD PICKLES
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
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
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
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.
PICKLED 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.
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2015-01-20 2015-01-20 Step 2. Meanwhile, toast seeds in a dry medium skillet over medium heat until fragrant, 1–2 minutes. Add seeds to pickling liquid and bring to a …
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- Bring bay leaf, vinegar, salt, sugar, and 1 cup water to a simmer in a small saucepan, stirring to dissolve salt and sugar.
- Meanwhile, toast seeds in a dry medium skillet over medium heat until fragrant, 1–2 minutes. Add seeds to pickling liquid and bring to a boil. Reduce heat and simmer until tender (they should yield easily between your front teeth), 30–45 minutes. Let seeds cool in liquid; transfer to an airtight container, cover, and chill.
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- Add the rinsed seeds, 3/4 cup of the apple cider vinegar, and salt to a small bowl and soak for two hours at room temperature.
- Add the soaked mustard seeds to a small pot. Stir in the honey or sugar, red pepper flakes and black pepper. Bring to a quick boil, then reduce the heat and simmer for 20 minutes.
- Allow to cool. Stir in the remaining ¼ cup vinegar and transfer to a sealable jar or container. Keep in the refrigerator.
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- In a medium saucepan over medium heat, combine white wine vinegar, water, sugar, and salt. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, and cook until seeds are tender and look a bit plumped, about 30 minutes. Stir in shallots and remove saucepan from heat.
- Let mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.
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- Heat up a medium sized sauce pan over medium heat and add the mustard seeds. Toast the seeds until they become fragrant. This takes about 2 minutes.
- Either stir or shake the pan to keep the seeds from burning. If burnt, throw them out and start over again.
- Once toasted, add the water, sugar and vinegar. Season with a little salt and pepper and stir all the ingredients to combine.
- Bring the water to a rolling boil and continue cooking until the mustard seeds double in size and the water cooks down to a thickened liquid. This can take 25 - 35 minutes.Be sure to give the liquid a stir occasionally.
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- Place the drained mustard seeds in a medium, non-reactive saucepan and add the vinegar and salt. Allow the seeds to soak uncovered at room temperature for at least 1 hour—overnight is better. (Mustard is spiciest when it takes in cool liquid to become hydrated. Once heated, that aromatic mustard zing is locked in. That’s why it’s ideal for the seeds to soak in as much liquid as possible while they’re cool.)
- Add the honey and turmeric to the hydrated seeds and move the saucepan to the stovetop. Over medium heat, bring the mixture to a simmer and stir it with a wooden spoon, scraping the sides and bottom of the pan to prevent sticking. The mixture will bubble and sputter like polenta or grits, so constant stirring is important. Cook it for about 20 minutes.
- Remove the mustard from the heat and allow it to cool to room temperature, uncovered, for about 1 hour. The mixture will become thicker and denser as it cools.
- Stir in 1/3 to 1/2 cup more vinegar to thin the mixture and to freshen its flavor. Check the seasoning and add more salt, honey, or turmeric, if you like. Serve immediately or keep it stored in glass jars in the refrigerator for up to a year.
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