Bursting with flavor,
It makes sense that John, Paul, George, and Ringo were singing about pickled mustard seeds.
…
Ooh, then I suddenly see you
Ooh, did I tell you I need you
Every single day of my life
…
Ooh, you were meant to be near me
Ooh, and I want you to hear me
Say we’ll be together everyday
Got to get you into my life
All these years and the song finally makes sense.
I too am mustard’s secret admirer, but unlike The Beatles, was in the black about pickled mustard seeds. I’m unsure how and can’t analyze, I just need these magical mystery seeds in my life.
Once home from a road trip, I sweep online and book recipes. With criteria in mind, I push pen to paper:
- a mustard bite
- low in sugar
- seedy consistency
- apple cider vinegar for health
- beer for flavor
It’s been one, two, three times and this mustard has multiplied my heart.
Do you pickle? It’s so good! And easy!
Let’s Pickle Together
Pour mustard seeds, beer, apple cider vinegar, and garlic into a bowl.
Mix.
Cover and store in a cool place for 12-24 hours,
Then add brown sugar and salt.
Mix, let the flavor settle, taste and adjust as needed.
That’s all. Easy as pickled mustard seeds.
Actually, one more question; do they snap, crackle, or pop?
Or do they crunch or burst?
Do they excite like pop rocks or is it just me?
A Few Ways to Use Pickled Mustard Seeds
* Clue #1 can be found in pictures 1, 2, and 2
Mix into roasted or sautéed potato salad,
Cauliflower or brussel sprouts.
Mix into egg salad or atop deviled eggs.
Added to potatoes and underneath over medium eggs makes for a healthy and oh so similar tasting Benedict. How’s it possible to omit a cube of butter and still have flavor? I promise, it is.
Amp your favorite sandwich or salad dressing.
Combine with tuna or vegetarian/vegan salad. To me, dill and pickled mustard seeds are like peanut butter and chocolate.
The Beatles gave clues too ~
Mean Mr. Mustard.
Pickled Mustard Seeds
Ingredients:
- 1/2 cup mustard seeds
- 1/2 cup apple cider vinegar
- 1/4 cup beer
- 1 clove garlic - smashed
- 1/2 teaspoon kosher salt
- 1 - 4 Tablespoons brown sugar - depending on sweetness of mustard
Instructions
- Pour ½ cup mustard seeds into a bowl; add beer, apple cider vinegar, and garlic. Mix well, then cover and store in a cool place for 12-24 hours.
- After 12-24 hours, add brown sugar and salt, then stir and let stand for a minute. Taste and adjust as needed.
- Pickle today. It's so easy.
Notes
- they come from mustard plants in white/yellow, brown, and black being the most bitter and least common.
- I purchase in bulk from a local natural food market or Whole Foods. I purchased McCormick from Safeway once, but noticed they were on the bitter side, requiring more than one Tablespoon sugar, so prefer the bulk section seeds.
- for less bitter seeds, rinse and soak on the longer side of the given hours.
- beer can be swapped for brown or white wine vinegar or mirin.
- pickled mustard seeds can be stored in an airtight container/jar in the refrigerator for up to a couple months. If they begin to dry, freshen with apple cider vinegar or beer.
