OMG. Pickled Mustard Seeds.
Today, I need to tell you about something spectacular.
Pickled. Mustard. Seeds.
What the heck are those???? I asked my self the same thing a few weeks ago. Now, I know that they are the one thing I was missing in my life. These little seeds go great on salads, mixed with grains, on crackers with some cheese.... you name it, these little fellas will make it better.
I read somewhere that pickled mustard seeds are like a "poor man's caviar." It's true! I've been loading them on my salad every day. The seeds burst open when you bite them and give any dish this exciting sweet/tangy element that I just love.
The best thing about them? They are SO easy to make!
Pickled Mustard Seeds
Serves: 1 Prep Time: 15 Minutes Cook Time: 50 Minutes
1 Cup Water
1/2 Cup Apple Cider Vinegar
Heat apple cider vinegar and water until boiling.
Pour in mustard seeds (as many as you want, just make sure there is enough liquid to cover the seeds.)
Pour liquid and mustard seeds into an air tight container (I used an old jam jar.)
Once it has cooled, store mixture in the fridge for up to 1 month.
Told you it was easy! Now, go forth and use these seeds on EVERYTHING! I promise, you'll love them.
Also, come back next week for a post about my new favorite salad - it goes GREAT with these mustard seeds!