Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Pickling Mustard Seeds

Condiments

  • Please log in to reply
10 replies to this topic

#1 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,272 posts
  • Location:Silver City, NM

Posted 11 February 2009 - 03:05 PM

I really want to do this since I had it at a restaurant a long time ago, but I've never pickled...well...anything before. Anyone have a guess at how its done?

Chef, Curious Kumquat, Silver City, NM


#2 pfunk_49

pfunk_49
  • participating member
  • 25 posts

Posted 11 February 2009 - 03:18 PM

no idea, but now I'm curious. Seems like it would be a lot like whole grain mustard though. That's really just white wine, vinegar and mustard seeds. Some other aromatics if I remember right.

#3 MikeHartnett

MikeHartnett
  • participating member
  • 672 posts
  • Location:New Orleans

Posted 11 February 2009 - 03:36 PM

Interestingly, I have a jar of bread and butters from Cochon Butcher, and it contains mustard seeds. I was wondering what they used to pickle these specific pickles.

To answer your question though, it appears as if the standard methods would suffice, i.e. heated vinegar, sugar and salt based on preference, then cover the seeds and store.

And... never pickled ANYTHING?!?!? HOW???

#4 Batard

Batard
  • Awaiting Authorisation
  • 385 posts
  • Location:Northern NJ

Posted 11 February 2009 - 03:47 PM

Mustard seeds are almost always used in pickling brines -- I use it routinely for sauerbraten -- and every commercial pickling spice seems to have mustard seed in it. There are also black, brown, and yellow mustard seeds which are from completely different plants. Are you saying that you just want to pickle the seeds, or are you making your own mustard?
"There's nothing like a pork belly to steady the nerves."
Fergus Henderson

#5 AEK

AEK
  • participating member
  • 51 posts

Posted 11 February 2009 - 04:17 PM

Heat together some water, sugar and vinegar, then pour over the mustard seeds and let them soak it up. They'll swell up and become kind of chewy and sticky.

#6 andiesenji

andiesenji
  • society donor
  • 9,341 posts
  • Location:Southern California

Posted 11 February 2009 - 05:10 PM

You can use my recipe for Bread & Butter Pickles

The pickling spice mix will include some mustard seed however if you want the pickled mustard seed you should still use some pickling spice but also add a cup or so of mustard seed - I think the brown are much better than the white or yellow.

Toast the mustard seeds lightly in a dry cast iron pan until you can smell the aroma they give off when slightly toasted.

Add them to the prepared syrup and simmer over low heat for up to an hour. beginning at about 30 minutes or so, spoon out a few and see how soft they are. They should be easy to crunch with the teeth but not really soft.
Remove from heat when they have reached the correct stage. If they have been stored for a long time, they will take longer to soften.

They keep practically forever and don't really need to be refrigerated, although you can if you wish.
Try adding some capers - it is a nice combination for a condiment.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#7 MikeHartnett

MikeHartnett
  • participating member
  • 672 posts
  • Location:New Orleans

Posted 11 February 2009 - 07:14 PM

You can use my recipe for Bread & Butter Pickles

View Post


Thanks! I assume the bell pepper is what makes the pickling liquid spicy?

#8 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,272 posts
  • Location:Silver City, NM

Posted 11 February 2009 - 08:17 PM

Well my question has been answered - I don't have two weeks...I have two days :)

But to answer your questions, I want just the seeds to go on a dish that I'm serving.

And how have I never pickled before...I don't know, but if you want I can go through the list of other things I've never done. It might take a while though.

But, someone gave me a great, fast, but expensive idea...pull them out of my French cornichons, since they have a lot sitting on the bottom. Thanks.

Chef, Curious Kumquat, Silver City, NM


#9 andiesenji

andiesenji
  • society donor
  • 9,341 posts
  • Location:Southern California

Posted 12 February 2009 - 12:05 AM

Pickling the mustard seeds is very rapid.

It is the regular pickles that takes a couple of weeks. Just use the pickling liquid part of the recipe....
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#10 heidih

heidih
  • eGullet Society staff emeritus
  • 10,798 posts
  • Location:Los Angeles

Posted 15 March 2014 - 03:41 PM

I've been seeing the pickled mustard seeds all over food and restaurant sites so I just had to give it a go today. I had used a number of them in my nasturtium seed pod "mock capers" and liked them. The caper effort is here recipes I found were cooking them to a pretty soft stage so they were sort of mustard caviar popping in your mouth. I went with that for this attempt. Quarter cup seeds cooked soaked for an hour and then cooked gently for 15 minutes. Soak & cook in same mix of  1/3 cup vinegar, big pinch salt, and 1T Rancho Gordo piloncillo. The online recipes added seasonings and the pile of tangerines on the counter was staring me down so I added 4 good scrapes with the peeler of zest. Sadly all I had was distilled white vinegar, but I think the citrus zest will mellow it out after a week or so. Tasted from the pan they have a nice pop but not a lot of heat.

 

photo (35).JPG

 

photo (36).JPG

 

 



#11 andiesenji

andiesenji
  • society donor
  • 9,341 posts
  • Location:Southern California

Posted 15 March 2014 - 04:39 PM

Since I posted previously, five years ago, I have done several similar things with mustard seeds.

 

I have learned that if the seeds are "old" - that is, been stored for awhile, they still have plenty of heat but lose some of the more subtle flavors that come out with pickling.

 

I've also had very good results with STEAMING the mustard seeds prior to plopping them into the pickling liquid and there are some interesting side notes that can be achieved with adding citrus peel, different types of chiles, herbs and other spices.

 

One interesting flavoring is star anise, and another is black cardamom - I steam them with the mustard. 

 

I don't care much for the "normal" pickled caperberries, they are too sour, so I drain them, cook them in the sweeter pickling liquid along with plenty of mustard seeds.  When ready to use, I smash this mixture in a mortar to make a spreadable condiment that is dynamite on ham, roast beef or ??


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening





Also tagged with one or more of these keywords: Condiments