I discovered something amazing on a recent trip to ‘wichcraft’s kitchen headquarters in NYC’s Meatpacking District: the pickled mustard seeds that compliment the tomato relish on their famous meatloaf sandwich. No squirting of ketchup and/or mustard here. We’re keeping it classy, thanks. Why not just mustard? This wonderful condiment has it all: the pungent, tangy mustard flavor you and your favorite lunch meat both crave, a snappy texture not unlike a mustard-esque caviar (I have never used the adjective mustard-esque before), and the satisfaction of knowing you made it yourself.
Here’s how you make pickled mustard seeds:
- 1 cup white wine vinegar
- 1 cup sugar
- 1 tablespoon dry mustard
- ½ cup yellow mustard seeds
In a saucepan, bring 1 cup water, vinegar, sugar and mustard powder to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid.
It’ll keep for two weeks in the fridge (probably a little longer) so make sure you finish it before you make your next exciting batch…tickled pink with beet juice! Spiked with beer! Kissed with honey! Brass knuckle-punched in the face with a dried ghost chili! Bent over a barrel with…um…orange zest! See, the possibilities are truly endless. Whatever you needed that mustard for, enlist this ancient predecessor to enjoy it to its fullest potential.
More alternative condiments for lunch on Food Republic: