Pickled Mustard Seeds
By Rachel Davies
I admit that this is a bit of a random recipe, but bear with me.
I found it while I was devouring David Chang’s book Momofuku, which developed into a ramen obsession lasting months. Anyone with American food on their radar will know of Chang, whose Asian-influenced restaurants have been making waves in New York for some years. His cookbook is a selection of dishes from those restaurants, as well as some that never made the cut but that he clearly loves.
While reading it, I was intrigued by the section on pickles, which I rarely make, yet many cuisines rely on heavily. These pickled mustard seeds will keep for months in the fridge, and are wonderful at adding another dimension to dishes.
We’ve enjoyed them stirred through leafy kale salads, alongside chicken schnitzels (a current family dinner staple), and with other meat, fish and vegetables, until they had all gone. This blog is the second batch, and I actually made double the quantities as I know they will all go again.
These mustard seeds add a sweet, sour, bitter flavour, and are gelatinous whilst adding a pop of texture. I love them!
Let me know what you think…
Pickled Mustard Seeds (adapted from Momofuku, David Chang)
Makes approx. 260g
Ingredients
100g yellow mustard seeds
50g brown mustard seeds
350g white wine or rice vinegar
350g water
100g sugar
1 tablespoons sea salt flakes
Method
- In a medium sized saucepan add all the ingredients and place over a low heat. Bring to the boil and simmer very gently for around 45 minutes to 1 hour, stirring often, until plump and tender. Top up with a little water if necessary.
- Allow to cool and store in clean lidded jars in the fridge. The mustard seeds should keep for months.
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