Our Test Kitchen ingredient was yellow mustard seed from the last pick. Reader Shari mentioned that she likes to pickle her mustard seed, and we thought that idea was just dandy. After all, it's tasty when had with a charcuterie and cheese plate as well as just on any bread for sandwiches or other types of snacking food. I love the way that the seeds pop in your mouth when you eat them too. We opted to go a more sweet route with our pickled mustard seed and simple ingredients. Feel free to embellish if you see it fit yourself!
Step 1: Ingredients (yields approximately 1/2 cup)
- 2.5 oz yellow mustard seeds
- 1/2 cup rice vinegar + 1/4 cup separated
- 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 1/2 tsp tumeric
- pinch of red pepper flakes
- 1 Tbsp honey
Step 2: Prepping the seeds
The seeds will need time to soak properly to open up and release their bitterness. Combine them with the 1/2 cup of rice vinegar, 1/4 tsp of salt, and 1/4 tsp of pepper in a bowl and soak for 45 minutes or longer.
Step 3: Finishing
After the seeds have soaked, combine all ingredients (including extra vinegar) in a saucepan and bring to a boil. Then reduce to a simmer until most of the liquid has boiled away. Remove from heat and place in appropriate storage containers to put in the fridge; it's better cold! Enjoy yourself!
This week's Test Kitchen ingredient: fresh cranberries
Y'all know the drill - comment on this picture below when it shows up on Facebook with your suggestions or ideas of how you think we should use the Test Kitchen ingredient. Starting in 2014, we're going to be doing this Test Kitchen series post every other week unless there is a higher demand. Thanks for all of everyone's suggestions so far!
Photography by Duc Duong.