Malt Vinegar Pickled Brown Mustard Seeds
Pickled mustard seeds offer a different way to use the flavor of mustard into a dish. This recipe for Malt Vinegar Pickled Brown Mustard Seeds makes tiny pearls of mustard, that pop much like caviar, adding texture to a dish, while still having that bite and light mustard nasal kick, that will add a counterpoint to any rich or fatty dish.
Mustard seeds come in a color spectrum ranging from white, yellow, brown, and black. The lighter the color, the less pungent they are in heat | flavor. Any color mustard seeds will work for this recipe.
This recipe was designed to be used as a garnish for an Indian flavored Craft Beer Sausage that was infused with 101 North Brewing Heroine IPA, Petaluma Poultry chicken thighs and seasoned with garam masala spice mix, caramelized onions | leeks |garlic along with some orange zest and ginger. These sausages were served on a bed of Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale and then garnished with these Malt Vinegar Pickled Brown Mustard Seeds to create an adaptation of the classic British Bangers & Mash. This dish is part of the Sonoma County Home Brewers Competition presentation I gave to showcase local ingredients with international flavors.
Check out my other pickle recipes here.
Makes: 1 pint
| Servings | Prep Time |
| 20 guest | 5 minute |
| Cook Time |
| 1 hour |
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This easy recipe creates Malt Vinegar Pickled Brown Mustard Seeds. that can be used as a garnish to add a bright pop of flavor, were mustard can its unique spicy flavor, to cut other rich flavors.
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- 2 cup vinegar, malt
- 1/2 cup water
- 1/4 cup sugar, organic
- 1 tablespoon salt, kosher
- 1 teaspoon garam masala spice blend, from Sonoma Spice Queen
- 1 each orange, Navel | Blood |Tangerine | Lemon, zest
- 1 cup mustard seeds, brown, organic from Sonoma Spice Queen
- In a medium-sized saucepot, add the malt vinegar, water, sugar, salt, garam masala spice blend and citrus zest. Place this over low heat and mix well with a spoon. Add the mustard seeds and mix to combine. Cover the pot with a lid once the mixture comes to a boil and let cook for about an hour, checking the liquid level periodically. If the liquid level gets low, add a tablespoon or two of water, if needed.
- The mustard seeds are done when they are tender, plump and the liquid has mostly been absorbed, but the seeds are loose and not stuck together.
- Place the mixture into a clean and sterilized jar canning jar, and seal with a new lid. These Malt Vinegar Pickled Mustard Seeds are ready to be used but will get better after a few days. Once the jar is opened, store in the refrigerator for up to a month.
“The Local Petaluma” | Petaluma Poultry chicken thighs ground with 101 North Brewing Heroine IPA, caramelized onions and leeks, seasoned with Sonoma Spice Queen’s Garam Masala spice blend, all mixed and stuffed into a sausage casing and cooked sous vide.
Roasted Garlic 101 North Brewing Indigo Agave Pale Ale Mashed Potatoes cooked with fresh tumeric and mixed with a garbanzo bean purée. This version of Bangers & Mash is topped with Malt Vinegar Pickled Brown Mustard Seeds.
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