Pickled Mustad Seeds

Brown Sugar Bourbon Pickled Mustard Seeds

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.

Pickled Mustard Seeds

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.

Pickled Meatballs

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.

 Pickled Mustard Seeds

Why blanch mustard seeds: 

Yellow mustard seeds are a versatile spice that you can use to make your food tangy and flavorful.
The 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 to a boil in water, drain, and discard the water and rinse the seeds ). Taste and repeat the blanching if they are still too bitter for you. 

Pickled Mustard Seeds

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

Niman Ranch Pistachio Lamb Meatballs

How long do they last?

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.

Brown Sugar, Bourbon Pickled Mustard Seeds

The Taste

Undeniably satisfying.
Amazing balance, crunch, contrast, and layers of flavors.

The Process
Easy to make and very rewarding.

The Verdict
Layers of flavors and a favorite of mine.
Very versatile condiment.

Chef’s Tips
Make the pickled mustard seeds a few days ahead.
Making ahead allows the flavors to develop.

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