Pickled Mustard Seeds Recipe – a delicious recipe with white wine vinegar, cider vinegar, water, bay leaves, brown sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Meanwhile, 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.
3
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.
189
kcal
Calories
2
g
Fat
40
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Pickled Mustard Seeds Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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