Pickled Mustard Condiment

Name: Pickled Mustard Condiment
Total time: 15 min
Yield: About 1 1/4 cups
Ingredients: 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)

By Danny Bowien

Total Time: 15 minutes, plus 4 hours’ pickling
Rating: 4(24)
Notes: Read community notes

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.

Featured in: Pastrami on Thanksgiving Turns Heads

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Ingredients

Yield:About 1¼ cups

For the Pickled Mustard Seeds

¾cup whole yellow or brown mustard seeds
1cup white vinegar
⅓cup sugar
2Tianjin dried chiles or a pinch of red pepper flakes
½teaspoon salt

For the Spicy Mustard

⅔cup spicy brown mustard
¼cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)

Ingredient Substitution Guide

Preparation

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Step 1
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.
Step 2
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.
Step 3
For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and ¼ 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.

Ratings

4 out of 5

24 user ratings

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Private Notes

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Cooking Notes

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Luther3 years ago

This is great sauce that can be used on or with a variety of things. Really ramps up the flavor of Mr. Bowien's pastrami. Mustard seeds will not become mushy if that is what you are expecting. This is to add texture and taste to the spicy brown mustard as is pickled vegetable you choose. I used homemade pickles I had on hand. Think of this as a vastly improved Thousand Island or Russian dressing. Many thanks Mr. Bowien for this as well as your killer pastrami!

Charles6 years ago

My pickled seed were bitter and not at all mushy. I saw on a video that you need to blanch them 8times to remove bitterness. Thanks for help in advance!

Edna6 years ago

Tried this. Easy and tasty but mustard seeds stayed very liquid and didn't soak up the liquid. I assumed it would end up sort of spreadable. Any ideas as to why?

rerer6 years ago

The pickled mustard seeds are very hot.

Beth6 years ago

Could I use pickled mustard seeds with pork chops? I want to try them but pastrami just isn't in my repertoire, nor is it likely to be added any time soon, but I do want to try these. Other ideas? Anyone?

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