Published in Carolina Country Magazine April 2021
Funky! That might be a good word to describe how these appear.
I have a bunch of Pinterest boards where I stash away ideas I run across for inspiration to create “one day.” When I saw these long ago, I threw a few ideas into one of my boards. I really like adding mustard seed to dressings and pickled stuff… I like the little “crunch” you get when biting into them. And although I’m not a big mustard eater, I do like it sometimes… so the idea of pickling mustard seeds was intriguing to me.
Turns out, they are pretty tasty and I love them! I was working on some deviled egg ideas at the time, so they seemed like a perfect thing to top with a little dollop of pickled seeds. AWESOME pairing! The soft and creamy eggs… with the little subtle “bite” of the seeds.
I also put some on meaty sandwiches (cold cuts) and also, spooned over grilled burgers and hot dogs. Great on all of those.
So I encourage you to give these a try. For those that like putting together charcuterie trays and grazing platters, this is a fun and conversational addition your guests will enjoy.
Till next time…
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Hot ‘n’ Honey Pickled Mustard Seeds
- ½ cup mustard seeds
- 1 16 ounce jar kosher dill pickles (any sort)
- ½ teaspoon salt
- 2 tablespoons honey
- 1 teaspoon crushed red pepper (or less)
- ½ teaspoon black pepper
- Put seeds into small bowl and cover with water. Soak for 2 hours, then rinse and put into small saucepan. Add ¾ cup of dill pickle juice, salt, honey and peppers.
- Bring to a boil, then turn back to a slow simmer for 20 minutes.
- Pour into ½ pint jar and stir in 2–3 tablespoons of the remaining pickle juice from the jar of pickles. Refrigerate.