Malt Vinegar Pickled Brown Mustard Seeds
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.
Servings Prep Time
20guest 5minute
Cook Time
1hour
Servings Prep Time
20guest 5minute
Cook Time
1hour
Instructions
  1. In a medium sized sauce pot, 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.
  2. 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.
  3. 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.
Recipe Notes

“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.

Garbanzo-Bean-Yukon-Gold-Mash-Potatoes--with-Sausage-2

 

 

More Pickling Recipes:

Cherries
Jolly Pumpkin La Roja Pickled Cherries
Malt Pickled Red Onions
Malt Vinegar Pickled Brown Mustard Seeds
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions

Executive Chef: Sean Z. Paxton

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