Pickled mustard seed recipe

Hi All,

I'm following the pickled mustard seed recipe and I'm curious as to whether the container that you brine the pickles in needs to be covered with cling film or something? Otherwise I'm guessing it would be influenced by the contents of your fridge.

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Brendan_Lee_56950

I store them in plastic quart containers with lids. I have made this recipe more than anything else on this site, i love those things.

wschreuders

Ok great thanks for the info. Do you store them in the brine or do you remove them from the brine? Also, which other dishes would you recommend using them with?

Matthew_Snyder_68770

If you store them in the brine, they pretty much last indefinitely. I mean, I made a huge batch last summer that I'm still using. In fact, two weekends ago I used seeds from that batch to the CS potato salad for a neighborhood party.

I use them as a garnish for a wide variety of dishes. Certainly anything that you would use mustard with - roasted chicken, pork, salmon, etc. I've used them in beef tacos (skirt/flank/hanger) with happy results. Haven't tried it yet, but I've been thinking about pairing them with an Arzak (poached) egg in the CS chorizo oil. (Basically replacing the ikura from the CS egg recipe)

wschreuders

Thanks for the tips!

Brendan_Lee_56950

yup, keep em in the brine, i put them anywhere i would normally want some acidity. They have an excellent texture too