📝 About This Recipe
Often referred to as 'vegan caviar,' these pickled mustard seeds offer a sophisticated pop of texture and a bright, acidic punch to any dish. By blenching the seeds multiple times, we strip away their aggressive bitterness, leaving behind a mellow, floral heat that pairs beautifully with a sweet and tangy brine. This versatile condiment is a staple in modern gastropubs, essential for cutting through rich fats and elevating the simplest of snacks.
🥗 Ingredients
The Seeds
- 1/2 cup Yellow Mustard Seeds (whole and high quality)
- 2 tablespoons Brown Mustard Seeds (for a deeper, spicier kick)
The Brine
- 3/4 cup Apple Cider Vinegar (provides a fruity acidity)
- 1/4 cup Rice Vinegar (unseasoned, for a mellow finish)
- 1/2 cup Water (filtered is best)
- 1/3 cup Granulated Sugar (to balance the sharp vinegar)
- 1 teaspoon Kosher Salt (adjust to taste)
Aromatics & Infusion
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 5-6 whole Peppercorns (black or white)
- 1 piece Bay Leaf (fresh or dried)
- 1 small piece Star Anise (optional, for subtle licorice notes)
- 1 tablespoon Honey (adds a floral depth to the sweetness)
👨🍳 Instructions
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1
Place the yellow and brown mustard seeds in a small saucepan and cover with at least 2 inches of cold water.
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2
Bring the water to a rolling boil over high heat. Once boiling, let the seeds dance for about 1 minute.
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3
Carefully drain the seeds through a fine-mesh sieve and rinse them under cold running water. This 'blanching' process removes the bitter tannins.
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4
Repeat the blanching process (Steps 1-3) four more times. While it seems tedious, this is the secret to a smooth, pleasant flavor without the harsh 'bite' of raw mustard.
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5
After the fifth and final rinse, set the seeds aside in the sieve to drain thoroughly.
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6
In a clean medium saucepan, combine the apple cider vinegar, rice vinegar, water, sugar, kosher salt, and honey.
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7
Whisk in the turmeric powder, peppercorns, bay leaf, and star anise. The turmeric will instantly turn the liquid a beautiful sunset orange.
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8
Bring the brine mixture to a simmer over medium heat, stirring until the sugar and salt have completely dissolved.
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9
Add the blanched mustard seeds to the simmering brine. Reduce the heat to low.
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10
Gently simmer the seeds for 15-20 minutes. You will notice the seeds begin to swell and absorb the liquid, becoming plump and translucent.
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11
The liquid should reduce slightly until it has a syrupy, loose jam-like consistency. Do not let it dry out completely; the seeds need to stay submerged.
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12
Remove the pan from the heat and let the mixture cool to room temperature. The seeds will continue to absorb flavor as they sit.
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13
Discard the bay leaf and star anise. Transfer the seeds and their liquid into a sterilized glass jar.
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14
Seal the jar tightly and refrigerate. While they can be eaten immediately, the flavor peaks after 2-3 days in the fridge.
💡 Chef's Tips
Don't skip the multiple blanching steps; failing to do so will result in seeds that are unpleasantly bitter. If the brine becomes too thick after cooling, simply stir in a teaspoon of warm water or extra vinegar to loosen it. Use a mix of yellow and brown seeds for the best visual appeal and a more complex texture. Ensure your jars are properly sterilized to extend the shelf life of the seeds up to 3 months in the refrigerator. If you prefer a spicier profile, add a pinch of red chili flakes to the brine during the simmering stage.
🍽️ Serving Suggestions
Spoon a generous amount over a classic charcuterie board featuring aged cheddar and prosciutto. Use as a bright topping for pan-seared salmon or roasted white fish to cut through the richness. Fold into a homemade potato salad or deviled egg filling for an unexpected crunch. Top a grilled bratwurst or gourmet hot dog for a sophisticated twist on traditional mustard. Pair with a crisp Sauvignon Blanc or a sharp hard cider to complement the vinegar's acidity.