So this is my take on Pickled Mustard Seed or Mustard Caviar
There are quite a few different ways to do this , and I know it was done here before but a little different. I found all the ways had almost the same first ingredients and than it went quite a few ways depending on the taste and flavor you wanted . So here is mine
Ingredients:
1 cup Mustard seeds
1 1/2 cup Vinegar
1 cup Brown sugar
1 tablespoon Dry mustard
1 teaspoon Turmeric
1/2 cup Dark corn syrup ( I normally use Crown , but ran out )
1/4 teaspoon Black pepper
1/4 cup water to help if it gets to thick before finished
( Like I said there are a few ways to do this , some like to boil the seeds 6 - 8 times in water before the cook to make them not bitter.
I do not do this as I do not find the seeds bitter and I think that just boils out the flavor... That's just me ).
Some people also like to soak the seeds in a bowl with the flavors they want for a couple days at room temp.
This way works for me.
So here we go:
Add the vinegar, corn syrup and brown sugar, stir until the sugar is dissolved . Add the seeds and rest of the spices.
Bring to full boil on high for approx. 5 minutes. Try to stir constantly as this boils like porridge and it splashes.
Now simmer on low for about 15 - 20 minutes keep stirring often as it will still bubble.
I said simmer on low for 15 - 20 minutes but it might take a little longer. Just keep checking the seeds to see if they are tender to eat, if they kind of pop when you bite them.
If not ready and the sauce seems to be too thick just add the water as needed , or you can add more vinegar. When the seeds pop nice and the sauce stays on your spoon when held on edge it is ready.
This batch made a little over 2 and a half 250 mil bottles. I did not do a water bath because I know i am putting in my fridge and using in the next couple weeks, It will last in fridge for quite a long time.
I am going to make a larger batch and i will be processing it in the canning bath , as Christmas is coming and I normally do up a few preserve gifts for folks. Plus Mona likes to give my S4!T away...lol
Now I was tasting along the way , so I had to make some smash burgers with mozza , fries and gravy.
These are good on a lot of meats and even fish, again that's me
You can change the flavor with different ingredients , ie: some like Ale, or honey hot peppers , malt or cider vinegar . It is endless Can make it as sweet or hot as you like .
So here's my supper
Thanks for looking , Hope you give it a try.
David
There are quite a few different ways to do this , and I know it was done here before but a little different. I found all the ways had almost the same first ingredients and than it went quite a few ways depending on the taste and flavor you wanted . So here is mine
Ingredients:
1 cup Mustard seeds
1 1/2 cup Vinegar
1 cup Brown sugar
1 tablespoon Dry mustard
1 teaspoon Turmeric
1/2 cup Dark corn syrup ( I normally use Crown , but ran out )
1/4 teaspoon Black pepper
1/4 cup water to help if it gets to thick before finished
( Like I said there are a few ways to do this , some like to boil the seeds 6 - 8 times in water before the cook to make them not bitter.
I do not do this as I do not find the seeds bitter and I think that just boils out the flavor... That's just me ).
Some people also like to soak the seeds in a bowl with the flavors they want for a couple days at room temp.
This way works for me.
So here we go:
Add the vinegar, corn syrup and brown sugar, stir until the sugar is dissolved . Add the seeds and rest of the spices.
Bring to full boil on high for approx. 5 minutes. Try to stir constantly as this boils like porridge and it splashes.
Now simmer on low for about 15 - 20 minutes keep stirring often as it will still bubble.
I said simmer on low for 15 - 20 minutes but it might take a little longer. Just keep checking the seeds to see if they are tender to eat, if they kind of pop when you bite them.
If not ready and the sauce seems to be too thick just add the water as needed , or you can add more vinegar. When the seeds pop nice and the sauce stays on your spoon when held on edge it is ready.
This batch made a little over 2 and a half 250 mil bottles. I did not do a water bath because I know i am putting in my fridge and using in the next couple weeks, It will last in fridge for quite a long time.
I am going to make a larger batch and i will be processing it in the canning bath , as Christmas is coming and I normally do up a few preserve gifts for folks. Plus Mona likes to give my S4!T away...lol
Now I was tasting along the way , so I had to make some smash burgers with mozza , fries and gravy.
These are good on a lot of meats and even fish, again that's me
You can change the flavor with different ingredients , ie: some like Ale, or honey hot peppers , malt or cider vinegar . It is endless Can make it as sweet or hot as you like .
So here's my supper
Thanks for looking , Hope you give it a try.
David
Last edited:
