These golden pickled mustard seeds are my favorite condiment for anything BBQ. They are tangy, fresh, and fun to bite down on as they pop in your mouth like caviar. I’m sure you’ve seen them before, either online on in restaurants. Hopefully you read on my brief post and I’ll explain how easy they are to make.
Quick scoop on these seeds
There’s not a lot for me to write about here, other than examples and variations. I’ve used these on steaks, pastrami, in deviled eggs, potato salad, and many other things. The best part of them is how easy they are to customize.
My recipe below is going to highlight a core flavor profile. Please feel free to swap out some ingredients or even add based on what you’re trying to accomplish. I like to replace a portion of the vinegar with IPA, or instead of the shallots I’ll add in green chiles. Sometimes I will use half of apple cider vinegar, and half white wine vinegar. There’s almost no wrong, as long as you don’t adjust the acidity of the brine too much.
You’ll see in the recipe that you need to soak the mustard seeds in vinegar for an hour. This is my method that I learned years ago – and it works. The seeds are not bitter and do not require boiling 6-8 times, which many other recipes suggest that you need to do. Feel free to eat them right after you finish the process, but they will develop more flavor over the next couple of days.
Note: I do add some black mustard seeds into my recipe, I like the extra bite. I find that the black are more pungent while the yellow is mild. If you have both, experiment and try out the combination that you like.
It’s easy for me to tell you it’s good on everything (even chicken) but here are some of my favorite combos: