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
-
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
Directions
-
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.
Comments (1)
LOVE every form of pickled quail eggs we have tried so far,.. Just enjoyed a "Quail Thanksgiving" , (we don't "do" turkey here!).... Will try quail salad and quail egg salad in the near future as our hens get to laying more.. I think these will go wonderful with most if not all!! TY TY TY for sharing!
Grall |
November 30, 2022 |
reply