Pickled mustard seeds

5.00

Also known as ‘mustard caviar’ due to the similar popping texture, this pickled mustard seed recipe is perfect for cutting through anything rich or fatty; from salt beef sandwiches to scrambled eggs or stirred through a creamy sauce.

First published in 2017
discover more:

Ingredients

Metric

Imperial

Pickled mustard seeds

Method

1
Place all of the ingredients in a pan and bring to the boil. Stir to ensure the sugar dissolves
2
Turn down the heat and simmer for about 10 minutes
3
Switch off the heat and allow to cool down to room temperature
4
Have a taste and adjust with sugar or vinegar to suit your tastes. Transfer to a sterilised jar and store in the fridge
5
If the mixture starts to get a little thick after a while, it just means the seeds have absorbed a lot of the liquid they’ve been sitting in – loosen with a splash of vinegar to remedy this
First published in 2017
DISCOVER MORE:

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

Get in touch

Please sign in or register to send a comment to Great British Chefs.