Bourbon Pickled Mustard Seeds

• servings: 32 tbsp
• active time: 15 mins
• total time: 45 minutes

Ingredients

3/4 cup white vinegar

1 cup mustard seeds yellow

1/2 cup apple cider vinegar

3/4 cup brown sugar light brown

1 tbsp sea salt

2 bay leaf

2/3 cup water

1/4 cup Bourbon

Directions

The Verdict

Layers of flavors and a favorite of mine.

Very versatile condiment.

Blanch the mustard seeds

Blanch the mustard seeds 2 times, (bring to a boil in water, drain, and discard the water) If they still taste bitter repeat until the discarded water does not taste bitter.

Cook the mustard seeds

Combine white vinegar, apple cider vinegar, water, brown sugar, sea salt, bourbon, and bay leaves in a saucepan and bring to a boil. Add the mustard seeds, reduce the heat, and simmer for about 20 minutes until the seeds are tender and plump.

The mustard seeds absorb the liquid from the brine, leading to their noticeable plumping

Let cool at room temp and refrigerate.

Notes

Make the pickled mustard seeds a few days ahead.

Making ahead allows the flavors to develop.

I've tried them without blanching, trust me, it's a waste of time and good mustard seeds. I usually blanch my mustard seeds twice, bring them to a boil in water, drain them, discard the water and rinse the seeds.

Taste and repeat the blanching if they are still too bitter for you.

They will last indefinitely if kept covered in the fridge. That's the reason I make them in a larger batch. I’m still using a batch I made nearly 3 months ago