Make Ahead
Pickled Mustard Seeds with Honey & White Peppercorns
Popular on Food52
5 Reviews
Sania
September 25, 2013
Thoughts on making this with black mustard seeds?
Greenstuff
September 25, 2013
I tried that as soon as I saw the recipe. It wasn't as hot as I'd expected it would be, and unfortunately, it was quite bitter. But easy to make, so I'm going to try it with the yellow mustard seeds.
Angela B.
September 25, 2013
Hi Sania! To be honest, I've never tried this recipe out using black mustard seeds. However, I'd love to hear any tips from anyone who might experiment using them!
Angela B.
September 24, 2013
Hi there! I've also come across many recipes that have called for similar boiling and draining techniques. To be completely honest, I tend to be a somewhat impatient cook, and so I've avoided making them that way simply for the sake of time. However, I've always found that giving them a seriously good rinse first (like you might with quinoa, say) and then soaking them in the water, vinegar and salt before the cooking process turns up very good, non-bitter results. Please feel free to let me know if you have any other questions :)
Greenstuff
September 24, 2013
Some recipes for pickled mustard seeds call for repeating boiling and draining--as many as eight or even ten times--to remove bitterness. Do you have any insights about that very involved process?
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