Tangy Whole Grain Mustard Pickles
Elevate your culinary experience with these tangy pickled whole grain mustard seeds. This vibrant recipe combines the zesty flavors of mustard with a bracing pickling solution, creating a condiment that’s perfect for sandwiches, charcuterie boards, or as a unique gift for food lovers. Each bite bursts with bold taste, making it a must-have in your pantry.
ingredients
- 1 cup whole grain mustard seeds
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill, chopped (optional)
- 1/2 teaspoon turmeric (for color, optional)
steps
- 1.
Rinse the whole grain mustard seeds under cold water and soak them in water for 12 hours. Drain and set aside.
- 2.
In a saucepan, combine apple cider vinegar, water, granulated sugar, salt, crushed red pepper flakes, garlic powder, onion powder, and turmeric. Bring to a gentle boil over medium heat, stirring until sugar dissolves.
- 3.
Add the soaked mustard seeds to the brine, reduce heat, and simmer for 5 minutes.
- 4.
Remove from heat and let the mixture cool to room temperature.
- 5.
Stir in fresh dill if using.
- 6.
Transfer the mustard seed mixture into sterilized glass jars and pour any remaining brine over the seeds until fully submerged.
- 7.
Seal the jars tightly and refrigerate for at least 48 hours to allow the flavors to meld. The pickled mustard can be kept in the fridge for up to 3 months.
