Pickled Mustard Condiment
- Total Time
- 15 minutes, plus 4 hours’ pickling
- Rating
- Notes
- Read community notes
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Ingredients
- ¾cup whole yellow or brown mustard seeds
- 1cup white vinegar
- ⅓cup sugar
- 2Tianjin dried chiles or a pinch of red pepper flakes
- ½teaspoon salt
- ⅔cup spicy brown mustard
- ¼cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)
For the Pickled Mustard Seeds
For the Spicy Mustard
Preparation
- 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.
Private Notes
Cooking Notes
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!
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!
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?
The pickled mustard seeds are very hot.
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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