DAY #11 - Yellow Mustard Seed
A nice prairie seed
that bitter heat comes through
when you add water.
Mustard Seed - Yellow mustard produces nearly as much heat as brown mustard seeds. However it has a slightly different flavour profile, having a lessor nutty flavour. The powder is mainly used for making salad dressings, bbq rubs and most commonly prepared mustard. While the whole seed can be used for pickling, meat rubs, marinades and whole grain mustard.
Pickled Yellow Mustard Seeds
INGREDIENTS
- 1/2 cup white wine vinegar
- 1/2 cup water
- 3 Tbsp Sugar
- 1/2 tsp kosher salt
- 1/3 cup Yellow Mustard Seeds
- 1 small shallot sliced
DIRECTIONS
- In a medium saucepan over medium heat, combine white wine vinegar, water, sugar, and salt. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, and cook until seeds are tender and look a bit plumped, about 30 minutes. Stir in shallots and remove saucepan from heat.
- Let mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.
Use these on hard boiled eggs, or sprinkled in a salad for a burst of flavour. Great on roast beef instead of prepared mustard.