Hot ‘n’ Honey Pickled Mustard Seeds
This one might sound a bit odd, but do give them a try. They add a fun little pickled crunch to deviled eggs, sandwiches, meats, salads and dips. Looking for a something tasty to pair with these? Try our Fresh Herb Deviled Eggs.
Ingredients
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½ cup mustard seeds
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1 jar (16 ounces) kosher dill pickles (any sort)
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½ teaspoon salt
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2 tablespoons honey
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1 teaspoon crushed red pepper (or less)
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½ teaspoon black pepper
Directions
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Put seeds into small bowl and cover with water. Soak for 2 hours, then rinse and put into small saucepan. Add ¾ cup of dill pickle juice, salt, honey and peppers.
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Bring to a boil, then turn back to a slow simmer for 20 minutes.
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Pour into ½ pint jar and stir in 2–3 tablespoons of the remaining pickle juice from the jar of pickles. Refrigerate.
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These will keep several months in the refrigerator. If, over time, they become a bit dry, revive with a bit of honey.
