In the well-stocked pantries of the Shire, jars of tangy pickled mustard seeds line the shelves, ready to add a burst of flavour to a hobbit meal.
A Hobbit’s Pantry
Through the long, hot summer months, the hobbits of the Shire are busy tending their gardens, harvesting their crops, and preserving fresh seasonal produce for their well-stocked pantries. In a hobbit’s pantry you will find summer’s bounty captured in rows of pretty jars filled with berry preserves and fruit jams, bundles of dried herbs, crocks of tangy pickles and savoury chutneys. A hobbit’s pantry embodies their deep love of growing things and the wisdom of preserving the abundant crops of summer for the leaner days ahead.
More Hobbit Pantry recipes
- Garlic Scape Butter
- Spiced Rhubarb Jam
- Raspberry Lavender Jelly
- Wild Mushroom Seasoning Salt
- Spiced Apple Butter
Pickled Mustard Seeds
Preserving with vinegar is another delicious way to savour the harvest. Tangy pickled mustard seeds are a delicious condiment, perfect for spooning over a slice of cold pork pie or alongside a sharp cheese. The slight bitterness of the mustard seeds is tamed by first blanching the seeds in water. The seeds are then simmered with vinegar, sugar, and aromatics until plump and tender. The satisfying crunch and sweetness of these pickled mustard seeds makes for a unique and flavourful garnish.
Ways to Use Pickled Mustard Seeds
- As a garnish for savoury Smoked Salmon Potato Cakes
- Serve on a charcuterie board with a variety of salami, pâté and cheese
- These sweet and tangy mustard seeds pair beautifully with smoked or cured meats and fish
- Swap your traditional mustard for these flavourful pickled seeds on a rustic sandwich
Ingredients
Mustard Seeds: I prefer to use yellow mustard seeds for this recipe, however, you could use either brown or black mustard seeds instead. Blanching the mustard seeds will help remove some of the bitterness and start the hydration process.
Vinegar: This recipe uses both apple cider vinegar and white vinegar, however, you could use just one type if you prefer.
Aromatics: You can use either fresh or dried bay leaves. The aromatics are added during cooking to infuse the mustard seeds with their flavour and then removed.
How to Make Pickled Mustard Seeds
Blanch the mustard seeds
Add the mustard seeds to a medium saucepan and cover with at least 1 inch of cold water. Place over high heat and bring to a boil. Once it comes to a boil, remove from the heat and drain the mustard seeds, rinsing with cold water. Return the seeds to the empty saucepan.
Cook the mustard seeds
While keeping the root intact, peel and halve the shallot. Peel the garlic clove and lightly crush. Add the apple cider vinegar, white vinegar, 1/4 cup water, sugar, kosher salt, bay leaf, both shallot halves, and the garlic clove to the saucepan. Place over medium high heat and bring to a boil. Reduce the heat and simmer on low for 17 to 20 minutes until the seeds have softened and absorbed most of the liquid.
Serve the Pickled Mustard Seeds
Remove the bay leaf, shallot, and garlic from the mustard seeds and transfer to a container. Let the mustard seeds cool completely before serving. They will thicken up even more after chilling. Serve the pickled mustard seeds as a condiment alongside dishes such as pâté, smoked salmon, or cheese. Enjoy!
