Pickled Mustard Seeds

A curious phenomenon recently crept into restaurants across the Twin Cities.  I credit the Charcuterie trend, with trays and troughs of house-cured meats, pates, and pickles showing up in sandwich shops, delis, and supper clubs.  Pickling mustard seeds raises the simple, humble spice to its own place of honor on the plate.  Vary your results by using brown, yellow, black, white, or any combination of available color and pungency.

Pickled Mustard Seeds

Blanch 1 cup of mustard seeds in water for at least 15 minutes

Drain (a wire colander works best)

Prepare a 1-2-3 vinegar pickling sauce (1 part white wine vinegar, 2 parts sugar, 3 parts water, plus salt, pepper, and any other spices you want to add) and bring to simmer.  When sugar is completely dissolved, add seeds.  Simmer 10-15 minutes. 

These seeds are great on everything from sandwiches to salads to pot roast, and they will make a great addition to your Thanksgiving tables (both during tomorrow's feast and accompanying leftovers).