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