Turchetti's Recipe Book
Sauces & BasicsPickled Mustard Seeds
The little pops of tang on our deviled eggs and pasta salad. One batch makes about 2 cups and keeps for weeks, so put it on sandwiches, boards and sausages too.
Ingredients
Serves 2Tap to check off as you go.
What you'll need
How to make it
4 stepsTap a number to mark a step done.
Put everything in a small stainless steel saucepan and stir to combine. Skip aluminum or cast iron, the vinegar reacts with them and gives the seeds a metallic taste.
Bring to a gentle simmer over medium-low heat, stirring with a heatproof spatula.
Turn the heat to low and keep it at a gentle simmer, small bubbles around the edges, not a rolling boil. Stir every few minutes until the seeds are plump and the liquid looks like a loose syrup. This takes about 10 to 20 minutes, depending on your burner. Don't cook it until it's as thick as you want the finished seeds. It keeps thickening as it cools, and if it's too thick while it's hot, the sugar sets up hard once it's cold. If it gets dry before the seeds are plump, add a splash of water.
Pour the hot seeds and syrup straight into a heatproof glass jar or container and let them cool there, uncovered, to room temperature. Once they're cool, put the lid on and refrigerate.
Use it in
Our recipes that call for this one.
