Go to the Recipe: Pickled Mustard Seed
what's the texture like? Is it chewy, or more of a "pop"?
It's a very pleasant pop.
How long does this last? I've used the technique before and love the result and I'd always assumed that it was essentially mustard with a months long shelf life if kept refrigerated. Then I got Modernist Cuisine at Home and their recipe said only 5 days for shelf life.
Mustard will last indefinitely. Not too many bacteria like to grow in mustard, the pungent oils have a very strong anti-bacterial effect.
what can i substitute the champagne vinegar with ? in my country we dont have any white wine vinegar or champagne vinegar would cider or white or sugar cane works ?
- originally posted by Talal Zahid
Hmmm, can you get white verjus? http://en.wikipedia.org/wiki/V...
Just made these. Lovely balance and a pleasant pop. Well done chaps
Im dying to try this. So all of your recipes are done by weight?
Yes, we do all our development based on weight because it is more reliable and increases the chance that the recipe will come out the same in your kitchen. Here's a video we did on why we can't imagine working without a scale anymore: http://www.chefsteps.com/cours...
Can you use different types of mustard seeds? Thanks in advance
- originally posted by Rian Hanson
I made this recipe when it was first published, and I have probably 1/3 of it left. That's going on 9-10 months now, and they're still going strong.
How much of the mustard seeds' flavour should be coming through? I made a batch of this a few days ago, and it still tastes overwhelmingly of the pickling brine rather than anything else. I got my seeds from a regular grocery store - maybe they're not good enough quality?
Yes you can use any type of mustard seeds or mix it up and try a different type of seed all together.
The mustard flavor is very mild in this recipe. Its mostly about adding the nice acidity of the brine, with the pop of the hydrated seed.
I just threw some blanched ramp stems in the container with these bad boys, love these things.
Absolutely adore these... am constantly finding new ways to use them.. incredible texture... cheers!
Made this about a week ago with a mixture of brown and yellow mustard seeds. Used white vinegar but added a little more sugar and the brine tastes good but the mustard seeds pretty much taste like poison. Lost count when boiling and straining so may have not changed water 9 times. Would one or two less make that much of a difference? This is the first recipe I've seen that even calls for boiling and straining.
Boiled and refreshed around 10-11 times, whisking. But I didn't get the foam appearing or the gelatinous clumping texture that I see in the video and the bitter after taste is still very prominent. What have I missed?
Much appreciated,
Max.
Made them yesterday. Since second boil, mustard seeds show a nice taste, somelike sunflower seeds. I got something that looked quite closely to the pictures shown. But when I've aded the vinegar mix, some hours ago they have collapsed and reduced size and tenderness (still pop but a little chewy eating)
Where could have been the mistake?
Can I use a different vinegar instead of champagne vinegar?
I saw a recipe with mirin and rice vinegar but if it's not a clear vinegar it will change the color of the seeds
I just made this recipe and its awesome! I'm just wondering, is it supposed to be so liquidY? I thought it would be more of a thicker consistency?
Though ChefSteps have provided some amazing directions here, they're only meant as a guideline. They are no more able to control the quality of the ingredients you purchase than any of us can change the weather.
Your mileage may vary, so feel free to experiment and do more or do less blanching cycles!
Are they to be kept in the brine the whole time (after the suggested 3 days)?
Are they to be kept in the brine after 3 days?
Yes, you can keep in the brine for at least a week.
"Pickled mustard seeds will keep in the fridge for months."
To make it clear, should I drain the seeds after a week and keep the pickled seeds without brine?
I followed this recipe to a tee but the taste was still bitter and I'm certain of the seeds freshness.
How long should they be boiled per iteration? That is not mentioned in the recipe; I brought mine to a boil for about a minute each time. I want to love this recipe but I'm not sure where I'm coming up short.
Love this site by the way, I've made many of your recipes with excellent results.
I have not removed the brining liquid. They have been in my fridge for well over 6 months. Had them last night on a cheese platter - delicious!
Maybe it has to do with the hardness of your water? I live in Southern California where the water is extremely hard, and I have to use bottled water when I cook beans or they will never tenderize. I haven't tried this recipe yet, though, so I can't say for certain that's your issue. Btw, not all bottled water is soft! I use reverse osmosis filtered water (Dasani or the Costco brand water in my area) or you can mix 9 parts distilled water to 1 part tap water.
Funny thing with the cooking step... I make up a batch of pickled mustard seed every now and then and simply make a vinegar/sugar syrup with salt to taste, cook the seeds in that and pour into a sterilised jar while still hot. Tastes delicious, peppery and mustard-y and only has a (quite pleasant) slight bitter note.
Oh, and it keeps for ever - if I don't eat them all up...
I've tried this, but since I know about Indian cooking, I used black mustard seeds, which have a more subtle flavor. I'm a chemist by training, so I know that it shouldn't make any difference about how many times you change the water when you boil the mustard seeds. I just boiled for about 8 minutes, with lots of water, because that's when I detected a flavour difference when tasting the seeds. Then I drained well, and rinsed the seeds. I also added about 1t of kalonji seeds (AKA nigella seeds) to the brine because they seemed to fit.
The black mustard seeds turned this incredible rich red and dark brown color. It's now in the fridge, and I will let you know how it turns out.
I intend to use it in a potato salad.
Jennifer
Try adding 1tsp of baking soda to the boiling water.
I didnt get the gelling during the boil but it could be my water. If worried about the lack of gelling you could always throw in some Xanthan Gum to aid in suspension. Just be careful not to add to much, a little goes a loooong way. I switched the Water for Red Wine, the Sugar for Honey, did 50/50 Yellow/Black Mustard, and used White Balsamic Vinegar.
Sadly, nobody replies about how one should keep these. Should the seeds be strained after a few days? Will they keep without the brine? Also, would pressure cooking them make a difference? Thanks in advance!
I just kept mine in the pickle juice till I used it all up. Lasted months.
I've made these hundreds of times, various brines as well as using different Vinegars. There's no wrong answer with this one
Hello!, one question here, if I can't find champagne vinegar what can I use instead? Apple vinegar is good?
Have a question, can be used black mustard seeds?
thanks
Just made these but must have done something wrong as I am getting zero mustard flavor. Did I boil to much? I may have done one to many boil and strains after getting distracted with kids. Thoughts?
Because it's the dumbest recipe Ive ever seen. If you boil and strain the main ingredient 8 times, of course there will be no flavour left. Do NOT boil or strain even once! Simmer for one hour then leave it to cool - and you are done!!
I haven't made these, but from the comments it sounds very mild. Sort of like Kozlik's Triple Crunch Canadian mustard, which I've found goes very well with a cheese and charcuterie plate because of the mildness.
If you'd like to try making something stronger, I've enjoyed this fermented recipe from Bon Appetit's "It's Alive" YouTube video series (the brown and yellow mustard seeds are not boiled, but fermentation is kickstarted with a bit of fermented sauerkraut juice at room temp for 3-4 days):
https://youtu.be/8ktONdU_wXU
Onions pickles are very nice in Indiana food
What does the sugard do in this recipe? Can this recipe be accomplished with less sugar or sugar substitutes (ex: monk fruit or sugar alchohols)?
Hello Bruce, Sugar rounds out the sharpness from the vinegar and can be added to taste. You can replace with any granulated or liquid sweeteners to taste and have great results.
Is there a reason why pickled mustard seeds can't be canned in a water bath for shelf stable room temperature storage. I use mustard seeds in a lot of my pickling recipes and they clearly are canned along with the rest of the ingredients. If the pH is below 4.6, would the mustard seeds be fine when processed in a water bath? Every recipe I see ends with refrigerated storage. Is there a reason they are not processed in a water bath beyond the fact that they are so good they don't last long?
I don't see any reason why that wouldn't work. I personally aim for below 4.0 for my ph to help with equilibrium after a week or so.
My mustard seeds don't seem to puff up and provide that caviar like popping texture...i've had pickled mustard seeds while i was in copenhagen and theirs popped delightfully! What am i doing wrong?
