AMIK Pickled Mustard Seeds

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We were so excited to see that our article about pickling made the cover of the summer  issue of Edible Memphis. Ah, pickles: a subject near and dear to our hearts. We just love 'em in the summer when the produce is coming in faster than everyone can use it up: pickle it, freeze, it, dry it, can it -- just don't let it go to waste. That'd be a shame.


Pick up your copy of Edible Memphis at these places around town, and you'll see four of our pickling recipes with some unexpected ingredients. We also have this bonus recipe here that goes well with so many dishes. The cool thing about this particular preparation is that the yellow mustard seeds take on a quality not unlike caviar (!) when they soften. The chefs at Andrew Michael Italian Kitchen here in Memphis serve it on sweetbreads at the restaurant -- and at their recent all-vegetarian No-Menu Monday, it was on top of smoked eggplant crostini -- but it would be a great addition to a cheese plate as well. It's perfect for sandwiches, salads...really anywhere you'd normally use mustard. One of our favorite ways to use this recipes is on Grilled Muffuletta Pizza.
AMIK Pickled Mustard Seeds


(Adapted for home use from Andrew Ticer and Michael Hudman's recipe)

1/2 cup cane sugar
1 1/2 cups white wine vinegar
1 cup water
1 head roasted garlic (roughly chopped)
1 teaspoon black peppercorns
1 teaspoon coriander seeds
zest from 1 small orange
1 pinch red pepper flakes
2 teaspoon salt
1 cup yellow mustard seeds (only this type)

Add the sugar, vinegar, water, garlic, peppercorns, coriander, orange zest, red pepper flakes, and salt to a medium pot and bring up to a boil.  Boil 5 minutes and then strain the spices out using a fine-mesh strainer. Return the liquid to the pot along with the mustard seeds and simmer for 30 minutes. Transfer pickled mustard seed to small jars, and share it with your friends. (Makes 3 1/2 cups.)