Pickled Mustard Condiment

Name: Pickled Mustard Condiment
Total time: 15 min
Yield: About 1 1/4 cups
Ingredients: 3/4 cup whole yellow or brown mustard seeds; 1 cup white vinegar; 1/3 cup sugar; 2 Tianjin dried chiles or a pinch of red pepper flakes; 1/2 teaspoon salt; 2/3 cup spicy brown mustard; 1/4 cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)

By Danny Bowien

Total Time: 15 minutes, plus 4 hours’ pickling
Rating: 4(25)
Comments: Read comments

This is the mustard intended to be served with Danny Bowien’s Thanksgiving pastrami — a non-traditional but impressive addition to the table, delicious and bountiful. The idea came from his growing up in Oklahoma City, where barbecue and smoked meats are a prerequisite for family gatherings, but not Thanksgiving. Pastrami and mustard easily feed a large crowd and, since it isn’t the typical Thanksgiving centerpiece, it is a conversation starter.

Featured in: Pastrami on Thanksgiving Turns Heads

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Ingredients

Yield:About 1¼ cups

For the Pickled Mustard Seeds

¾cup whole yellow or brown mustard seeds
1cup white vinegar
⅓cup sugar
2Tianjin dried chiles or a pinch of red pepper flakes
½teaspoon salt

For the Spicy Mustard

⅔cup spicy brown mustard
¼cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)

Ingredient Substitution Guide

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Preparation

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Step 1
For the pickled mustard seeds: Place mustard seeds in a small heatproof bowl and set aside. In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt. Place over medium heat and bring to a boil.
Step 2
Pour the hot liquid over the mustard seeds. Stir and set aside at room temperature for 4 hours. You will have about 1 cup. Transfer to a covered container. May be stored, covered and refrigerated, for up to 1 month.
Step 3
For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and ¼ cup of the pickled mustard seeds (reserve the remainder for another use). Mix well. May be stored, covered and refrigerated, for up to 1 week.

Ratings

4 out of 5

25 user ratings

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Comments

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joan hersh7 months ago

i love these pickled mustard seeds. i added them to a salad of arugula/apples/pickled red onions/candied pecans and they really worked well to add a spicy crunchy note.

Luther4 years ago

This is great sauce that can be used on or with a variety of things. Really ramps up the flavor of Mr. Bowien's pastrami. Mustard seeds will not become mushy if that is what you are expecting. This is to add texture and taste to the spicy brown mustard as is pickled vegetable you choose. I used homemade pickles I had on hand. Think of this as a vastly improved Thousand Island or Russian dressing. Many thanks Mr. Bowien for this as well as your killer pastrami!

Charles7 years ago

My pickled seed were bitter and not at all mushy. I saw on a video that you need to blanch them 8times to remove bitterness. Thanks for help in advance!

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