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Thread: Pickled Mustard Seeds

  1. #1

    Pickled Mustard Seeds

    Wondering if anyone has played with pickling any other spices as you would mustard seeds. Would be interested in knowing how it turned out. Thanks in advance for any information.

  2. #2
    Senior Member KCMande's Avatar
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    I have played around with pickled mustard seeds before on a pork belly dish. I love them, great texture, almost caviar like. I find it helps if you toast and blanch them before pickling, the flavor and texture anyway.

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    Senior Member kielasaurus's Avatar
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    Not specifically, though I usually taste any spices in my brines about the same time the pickles are done. Nothing spectacular so far, though it's usually not the spices that are the desired end product. I like where this could lead to though!

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    Senior Member Dardeau's Avatar
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    None rehydrate quite as well as the mustard seeds. I wanted it to work for toasted fennel, but it does not.

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    Senior Member Ucmd's Avatar
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    Quote Originally Posted by Inedible Hulk View Post
    Wondering if anyone has played with pickling any other spices as you would mustard seeds. Would be interested in knowing how it turned out. Thanks in advance for any information.
    Could you post the recipe. Thanks

  6. #6
    Pickled coriander.

  7. #7
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    pickle everything lol

  8. #8
    I would love to see that recipe too.

  9. #9
    +1 would like to see the recipe as well... Thanks!
    Eat to live? -> live to eat... but as long as we are at it... eat very, very well!

  10. #10
    Senior Member Dardeau's Avatar
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    Update: tried fennel again today, toasted it slowly to fairly dark, but not bitter, then pickled it. The texture is nice, but they got very strong. Spun into a vinaigrette it was very good.

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