Brown sugar bourbon pickled mustard seeds, I know you agree, just the name sounds exciting and awesome.
The recipe evokes so many sensory triggers, letting you know there is something different and exciting about this condiment. The pickled mustard seeds, are tiny and crunchy, yet still chewy with bursts of vinegary-sweet bourbon flavor, adding layers of happiness to so many different dishes.
Yellow mustard seeds and bourbon:
Whoever came up with the idea to add bourbon to mustard seeds was a genius – period!
Maybe it was an innovative-driven chef in Kentucky that wanted more complexity in pickled mustard seeds, or was it just a desperate attempt to consume more Bourbon? Either way, they are amazing, the brown sugar adds a deep sweetness, molasses flavor, and the bourbon gives it that Southern twist. Pickled mustard seeds are a staple in my refrigerator. They are one of my favorite condiments and can be used with so many different recipes and preparations. Stored in the refrigerator, the flavor enhances over time and they will keep in the fridge for months. They are very simple to prepare, inexpensive, and deliver huge flavor.
Enjoy yourself while cooking:
More than anything, remember, recipes are guidelines. I’ve been cooking professionally all of my adult life and the one thing I learned is that sometimes you need to have that “lost in the refrigerator attitude” and explore flavors. If you want to add more Bourbon to the pickled mustard seeds do so, if you like them a little sweeter add more brown sugar. Don’t be shy to explore the different layers of flavors when manipulating ingredients.
I have cooked all recipes on my blog several times, and sharing them with you is something very personal.
I hope that you find the time to cook and enjoy some of the recipes. Cooking is work, no question about it, but the pickled mustard seed recipe is pretty simple and creates a large batch of goodness in less than an hour.
Why blanch mustard seeds:
Yellow mustard seeds are a versatile spice that you can use to make your food tangy and flavorful.
Yellow seeds are considered the mildest of all mustard seeds. They are used in American ballpark mustard, which is better known for its vinegary tang. However, mustard seeds have an inherent bitterness to them. In my opinion, blanching seems to work the best to remove the bitterness.
I’ve tried them without blanching, trust me it’s a waste of time and good mustard seeds. I usually blanch my mustard seeds twice, bring them to a boil in water, drain them, discard the water and rinse the seeds. Taste and repeat the blanching if they are still too bitter for you.
How and when to use yellow mustard seeds:
Mustard seeds have been around forever and their applications are endless with their flavorful sweetness, spiciness, and crunch. I use them on eggs, salads, avocado toast, charcuterie platters, or slathered over grilled vegetables adding amazing flavor. A slice of freshly baked sourdough bread, panfried in a skillet to a golden crisp with some good olive oil, topped with hard fried eggs, a simple hot sauce, and topped with mustard seeds is pure Sunday morning joy! Another favorite of mine is serving them over pistachio lamb meatballs and lemon kale chickpeas.
Pistachio Lamb Meatballs |Lemon Kale Chickpeas | Yogurt,
Brown Sugar Bourbon Pickled Mustard Seeds
Simple Hot sauce | Mango Tango Cilantro Celery Salad
Brown Sugar, Bourbon Pickled Mustard Seeds
Amazing balance, crunch, contrast, and layers of flavors.
Easy to make and very rewarding.
Layers of flavors and a favorite of mine.
Very versatile condiment.
Make the pickled mustard seeds a few days ahead.
Making ahead allows the flavors to develop.
Brown Sugar Bourbon Pickled Mustard Seeds
- 6 tbsp white vinegar
- 1/2 Lb mustard seeds
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar dark
- 1/2 tbsp sea salt
- 1 each bay leave
- 1/4 cup water
- 1/2 cup Bourbon
Blanch the mustard seeds
- Blanch the mustard seeds 2 times, (bring to a boil in water, drain, and discard the water) If they still taste bitter repeat until the discarded water does not taste bitter.1/2 Lb mustard seeds
Cook the mustard seeds
- Combine white vinegar, apple cider vinegar, water, brown sugar, sea salt, bourbon, and bay leave in a saucepan and bring to a boil. Add the mustard seeds, reduce heat and simmer for about 20 minutes until seeds are tender and plump. Let cool at room temp and refrigerate.6 tbsp white vinegar, 3 tbsp apple cider vinegar, 2 tbsp brown sugar, 1/2 tbsp sea salt, 1 each bay leave, 1/4 cup water, 1/2 cup Bourbon
- I've tried them without blanching, trust me it's a waste of time and good mustard seeds. I usually blanch my mustard seeds twice, bring them to a boil in water, drain them, discard the water and rinse the seeds. Taste and repeat the blanching if they are still too bitter for you.
- They will last indefinitely if kept covered in the fridge. That's the reason I make them in a larger batch. I’m still using a batch I made nearly 3 months ago
- There is no need to use a top-shelf bourbon for the pickling of the mustard seeds
Nutrition information is calculated using an ingredient database and should be considered an estimate