Pickled mustard seeds make a great condiment. When pickled, mustard seeds’ texture becomes similar to caviar, and the flavorful seeds make a perfect addition to cheese and charcuterie boards, salads, creamy cheeses, deviled eggs or as an accompaniment to gravlax.
They’re often served at high-end restaurants, including David Chang’s famed Momofuku in New York City—where this recipe comes from.
Pickled Mustard Seeds Recipe
• 1 cup yellow mustard seeds
• 1 cup rice wine vinegar
• 3/4 cup water
• 3/4 cup Mirin (commonly used in Japanese cooking)
• 1/2 cup sugar
• 1 tablespoon kosher salt
1. Combine ingredients in a saucepan and bring to a gentle simmer over low heat.
2. Cook until seeds are plump and tender, about an hour. If too much liquid evaporates, add just enough to cover seeds.
3. Cool and store covered in refrigerator, where the seeds will last indefinitely.Find more healthful recipes in Healing Herbs and Spices in the Kitchen.