Pickled Mustard Seeds
Midwestern Caviar
Growing up in South Dakota, I never had real caviar. For me, that was something that was told about in books from far away places. Maybe it would be served at very fancy parties in big cities.
Midwesterners like their mustard. A large portion of the population can trace their roots back to northern Europe. They are available in a variety of flavor profiles. Sweet, spicy and even some mild ones are associated with that cuisine.
Pickling mustard seeds creates that same “pop” in your mouth that caviar has, hence the name, Midwestern Caviar. The ways that you can use pickled mustard seeds are numerous. They are beautiful on a charcuterie board, on a salad or my favorite, on top of deviled eggs.
Midwesterners like to pickle things. It is a great way to preserve veggies. A relish tray, usually consisting of at least 3 pickled products, are always on the holiday table. Every summer when I was growing up, my grandma Luella made incredible pickled beets. I have bought pickled beets and they just aren’t the same. Trust me they were incredible.
I like having things like pickled mustard seeds or red onion in my fridge. They can totally elevate your kitchen game. They create another level of flavor in your dishes. The ingredients are easy to find. I hope you will give it a try!
Pickled Mustard Seeds
Perfect pop of acid for your dish
Ingredients
- ⅓ cup mustard seeds
- ½ cup water, plus more if blanching the seeds
- ½ cup white wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 2 dried bay leaf
- 1 small shallot, sliced into thin rings
Instructions
Add the water, vinegar, sugar, salt and bay leaf to the saucepan with the drained mustard seeds and stir to combine.
Bring the brine to a boil before reducing to a low simmer. Simmer for 15-20 minutes, or until the majority of the brine has been absorbed.
Remove from heat and stir in the shallots. Let cool before transferring to an airtight container in the refrigerator.
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