Pickled mustard condiment is a zesty and flavorful addition to any meal. It can be used as a condiment for sandwiches, hot dogs, and hamburgers, or as a marinade for chicken, pork, and fish. It is also a great way to use up leftover mustard greens. This article will provide you with the best recipe for pickled mustard condiment, as well as tips on how to make it and how to store it.
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MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
PICKLED MUSTARD SEEDS
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
Provided by Hugh Acheson
Categories Condiment Condiment/Spread Mustard Pickles Vinegar Quick & Easy
Yield Makes about 1 cup in brine
Number Of Ingredients 4
Steps:
- Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
- In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
- When you're ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
GRANDMOTHER'S MUSTARD PICKLES
My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h30m
Yield 40
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
- Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
- Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
- Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
- Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.6 g, Fiber 0.9 g, Protein 1.8 g, Sodium 2292.3 mg, Sugar 10.3 g
PICKLED MUSTARD CONDIMENT
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.
Provided by Danny Bowien
Categories condiments
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- 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.
- 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.
- For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and 1/4 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.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 740 milligrams, Sugar 30 grams, TransFat 0 grams
Tips:
- Choose fresh, firm mustard seeds for pickling.
- Soak the mustard seeds overnight before pickling to soften them.
- Use a variety of spices and herbs to flavor the pickling liquid, such as turmeric, fenugreek, mustard powder, asafoetida, and red chili powder.
- Bring the pickling liquid to a boil, then let it cool before pouring it over the mustard seeds.
- Store the pickled mustard in a cool, dark place for at least two weeks before eating.
- Pickled mustard can be used as a condiment for sandwiches, wraps, and grilled meats.
- It can also be used as an ingredient in salads, dips, and sauces.
Conclusion:
Pickled mustard is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make at home and can be stored for several months. With its tangy, slightly spicy flavor, pickled mustard is a great way to add a little zip to your meals.
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