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.
½ cup mustard seeds
1 jar (16 ounces) kosher dill pickles (any sort)
½ teaspoon salt
2 tablespoons honey
1 teaspoon crushed red pepper (or less)
½ teaspoon black pepper
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.
Bring to a boil, then turn back to a slow simmer for 20 minutes.
Pour into ½ pint jar and stir in 2–3 tablespoons of the remaining pickle juice from the jar of pickles. Refrigerate.
These will keep several months in the refrigerator. If, over time, they become a bit dry, revive with a bit of honey.