Pickled Mustard Seed

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Prepare a big batch of pickled mustard seeds and use them on anything from pork cheek, to pastrami sandwiches, to potato salad. These versatile, tangy little seeds will brighten up any fatty dish, and add textural intrigue with a subtle caviar-like "pop" in your mouth.

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I've always loved grainy mustard. This look like a strict upgrade to me. Thanks guys!

MassiveReactive
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I keep a quart container of these on hand at all times. I can't get enough of them. 

pagingjimmypage
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What about doing low heating (not slow cooking) mustard seeds in the vinegar mix, instead of lengthy time of soaking them for many days.  This should open up pores and allow vinegar and pickling juices to enter into innermost portions of mustard seed.  

johnlord
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Do we keep them in to the brine, or we staing them after a several days?

kostasparasyrise
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Is there a big taste difference between white wine vinegar and champagne vinegar?
And how about old fashioned pickling, lacto-fermentation, would that work?

prebenbj
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I just tried this, the mustard seeds tasted of nothing but pickle juice. Next time I will only boil it once. Boiling something 8+ times is stupid, I was thinking the entire time how I'm probably cooking all the flavour out in the process.

TheIrishEnigma
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Fyi- white letters on a white background doesnt work and placing the words all over the screen isnt so easy to read either!

joesmith
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what do these taste like or go well with ? (im vegetarian)

ManOfJupiterMusic
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Eight times? Why not just pickle sawdust if you want your pickles to taste of nothing? Why bother with mustard seeds if you're going to annihilate their flavour?

Ealsante
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I wish that they would have put the portion of all the ingredients for the brine

robertboyd
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Strain 8x is excessive. Also measurements of ingredients are never given so this is useless.

fracturedfingers
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Is there any way to use other vinegars that don't contain alcohol?

addinomarkamil
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how much of the Melatonin will stay after 8 boils? >.<

ManOfJupiterMusic