This one might sound a bit odd, but do give them a try. They add a fun little pickled crunch to deviled eggs, sandwiches, meats, salads and dips.
Course Appetizer, Condiments, Snack
Cuisine American
Keyword mustard seeds, pickled
Author Wendy L. Perry
Ingredients
½cupmustard seeds
116 ounce jarkosher dill pickles (any sort)pickles removed for snacking
½teaspoon salt
2tablespoonshoney
1teaspooncrushed red pepper (or less)
½teaspoonblack pepper
Instructions
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.
Notes
These will keep several months in the refrigerator. If, over time, they become a bit dry, revive with a bit of honey.