Pickled mustard seeds have a pop when you bite into them and add a welcome tang in pretty much any application where you’d use regular mustard. Try a spoonful over a griddled pork chop, or use in sour mustard to as a condiment for a charcuterie plate.
¼ c whole yellow mustard seeds
1/3 c cider vinegar
¼ c sugar
Method: Bring sugar and vinegar to the boil and add mustard seeds. Simmer for 10 minutes until mustard seeds soften a bit then turn off heat and allow seeds to cool in the pot. Serve as a condiment, with or without the pan juice. Will keep indefinitely in a tightly sealed, refrigerated jar.
Note: I’ve turned up some wildly conflicting recipes from respected chefs for this trendy topping. ChefSteps, the Seattle science nerds, advise you to use 10 changes of water to get rid of the bitterness (the seeds are still bitter). David Chang wants you to cook the seeds for an hour till they double in size (didn’t happen). My recipe is closest to that of Tom Colicchio, whom most people credit with the concept, but I use less liquid and less sugar.