Pickled Mustard Seeds


Can you believe this is my 300th post? Neither can I! Thanks to everyone for reading this far! Now, on to the project post!

I originally made these as part of a recipe for those delectable uni bocadillos, but they also make a great condiment on their own, so I thought I’d post about them separately. For any mustard newbies, you most often find mustard seeds as part of whole-grain mustard, and their unique texture adds to the mustard experience. It’s hard to describe– once they absorb liquid, they transform from a dry, crunchy seed to something a little soft, with a nice little “pop” when you crunch them between your teeth.

Anyway, in addition to having them mixed into whole-grain mustard, you can also pickle them on your own to make a seed-only condiment for extra pop! I used yellow mustard seeds for this application, though you can also use brown if that’s all you can find.

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Sweet and Spicy Pickled Grapes


My first try at pickled grapes was a few years ago– I’d come across a recipe from (you guessed it) Deb at Smitten Kitchen and was determined to give it a shot. I’d never tried pickling anything before, so it seemed like as good a reason as any to start! They turned out to be absolutely amazing– sweet, tangy, and refreshing, with a hint of spice to tweak the palate from being dessert-ish to savory cheese plate-ish. I vowed to make them again at some point… and promptly forgot about them.

Still, some vestige of memory must have remained, because when I volunteered to bring a cheese plate to a gathering of my best foodie friends, a little bell in my head went “ding!” and I knew I’d have to try making these again.

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