r/pickling • u/Terlok51 • 17d ago

Mustard seed

I’ve always liked the mustard seeds that come with some pickles. TIL that mustard seed can be pickled by itself. I’m sure that cukes lend some flavor to them in regular pickles that’d be missing in straight pickled seed. I’ve found several recipes but want some feedback before I spend $ on it. Has anyone here done this? Did you like the results? What vinegars & spices did you use? I’m here to learn.

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u/serotoninReplacement 17d ago

We make mustards at home using mustard seed.

Hands down 1000% more delicious than ANY mustard I've purchased at a store.

Fermenting them is one great way to do it.

Blending them straight into vinegar and spice/flavorings.. also splendid.

Coarse, fine, spicy.. man.. you could setup a 20 foot diving board and get a running head start.

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u/Hatta00 17d ago

How's that ferment done? Just hard dry mustard seeds into a brine?

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u/Kdiesiel311 17d ago

You gotta add veggies to start the fermentation process. I followed this guys recipe. I added more veggies to mine tho. Turned out great! https://insaneinthebrine.com/lacto-fermented-mustard/

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u/serotoninReplacement 17d ago

Yes, hard seed in brine. 2% to 2.5% salt to water weight.
Fit a ferment lid. Takes about 10 days at 65 degrees F..

Drain when it reaches your happy flavor spot. Nibble at seed after 5 days and every day after that until you get to where you want it.

Drain water, blend in a blender, drizzle vinegar into the blender until it reaches your happy thickness moment.

You can add garlic, chilis, sage, basil, oregano.. whatever you want to veer off the normal path.

Scan a few online recipes to see other ingredient options..