Looks very much like some French mustard that I bought (thinking it might be like the Edmond Fallot mustard that DH loves.) What I bought: Reine Dijon Whole Grain Mustard with Wine.

Was quite taken back when I opened the container (packaged in a cute little crock) and saw all those mustard seeds (they weren't kidding about 'whole' grain!) DH doesn't much like it but it's really growing on me. I've had it on hot dogs (very good) and brats (okay); that's all that I've tried in on so far. Has a very earthy, mellow flavor once you get past the acid bite; doesn't taste like any mustard that I've ever eaten before. If I had been blindfolded when I first tasted it, I would not have identified it as 'mustard'. Ingredients are: Water, mustard seed, spirit vinegar, salt, white wine, sugar, citric acid, spices, potassium metabisulfite (preservative.)

Thinking it will be good on a ham sandwich.

I agree that it doesn't taste 'pickled.' That's good AFAIC because I'm not much for pickles outside of sliced dills on hamburgers and sloppy joes and a bit of sweet relish on a hot dog. Pickled beets about once every five years.

Glad you picked up a bulk bag. Way cheaper. A tiny 3oz from Penzey's is 4$. A full pound from MRH is 7$. (and organic) I can make probably 8 or 10 batches with a pound. About a dollar a full jar including the cost of vinegar.

It isn't a traditional pickle. Or even reminiscent of any mustards I've tried. More like a jam. Vaguely sweet, not sugary. I made a garlic/red onion 'pickle' using the same recipe last night. Added some mustard seed and grains of paradise, some pink peppercorns....for burgers tonight.

I then read a recipe that brings to a boil the black/brown seed, then rinses, then more water to cover, 8 times total. Just water to extract the bitter tannins. Then proceed with the original 'pickling'. Might try that. The white/yellow seed is not pungent/bitter like the black/brown.

Annie, try a 1/2 batch without toasting first and compare. I like both ways. So good with charcuterie...cheeses, smoked salmon, crackers, etc.

Sleevendog, that WOULD be good with cheese, just a dab. Hmmm...

I did find mustard seed at the Mediterranean Market for just shy of $4 a pound, much cheaper than the grocery store or Penzey's. They also have it at Detroit Butcher Packer, $2.90 a pound! Since I have to order some sausage casings and kitchen twine, I'll order another pound. They do charge shipping, so I'll get it when I get other items, like those casings.

Cilantro, like you, I'm not crazy for pickles, although I like relish on a burger or dill pickle slices on a sandwich or sweet pickle chunks in my tuna sandwich. This doesn't taste at all like pickles, though, or even like mustard. It's something else entirely and very good, plus very easy to make.

Annie

Agreed. It's a totally different condiment. If I end up addicted to the Reine Dijon that I bought at Big Lots for $6, I will have to make my own. Was shocked when I checked it on Amazon--almost $30 for the same size container that I paid $6 for! Felt like a total rube for liking it on hot dogs.

So....all talk talk....but where's the recipe??

It was posted on 'what's for dinner'...I found it best to get it up to heat, then stir until the sugar dissolves, then let it rest a while to swell the seed, then back on when I was back in the kitchen. On and off a few times. Probably 4-5 hours on a back burner mostly with the heat off...no babysitting.

I need to make more crackers. The keep so well in the freezer. Perfect combination with cheese...

sleevendog, that looks so good, it would be supper for me but just a "snack" for Elery. I'm not a big cheese fan but I like just a little.

I didn't cook mine for that many hours, it cooked for maybe 2 1/2 hours, when it got thick I tasted it, liked it, and put it in a jar, LOL.

LindaC, it's way easy. 1 1/2 cups each of water and rice vinegar and 1/2 cup sugar, mix it and add 1 cup of mustard seeds. Toast the seeds or not, as you wish. Simmer it until you feel like stopping. Add more water as needed to keep it from sticking and stir it once in a while. Both sleevendog and I let it simmer, turned it off and let it sit for a while, turned it back on, repeat a couple of times (or more, your choice). Or just simmer it, I think the seeds won't get as soft, so whatever texture you like.

Oooh, I think this would be awesome with ham at Easter or on a turkey sandwich with some homemade cranberry sauce...

Annie

Just noticed the 1/2 c. sugar, Annie. So this ends up being kinda' sweet? Or not? If on the sweet side, I think it would be great with ham or on a ham sandwich.

My container has sugar listed as an ingredient (way down the list); the 'mustard' is not at all sweet.

I just started another yellow seed 1/2 batch. The brown batch is just a bit bitter still. Even the one I soaked in cold water. (some other time i'l try the heat and rinse.)

I just did, with the 1/2 batch, 1 tbsp less than a 1/4 cup sugar. I used AC vinegar as that is all I have so mine is just a hint of sweet.

sleevendog, I was about 1/4 cup short of rice vinegar, so I used that much cider vinegar. I think the sugar could easily be reduced, but I like the sweet/sour flavor very much.

I only have the yellow seeds, but I'm thinking of trying the same thing with sesame seeds. What do you think?

Annie

sesame seeds and olive oil is basic tahini… i think it sounds good

Tonights batch was even better ...two hour but I was baking kaiser rolls and watching for perfection and had the low heat going on the mustard seed...stirring. Not that much different from the last 1/2 hour on a maple syrup batch. One false move and it is scorched.

this one did plump up a third more than the last batch using the same batch of seed. Same container 1/2 batch.

I think sesame seed toasted would be great. One of my brown seed batches had a bit of chia and flax. They do expand a bit. Especially chia. I would just not plan to keep them longer than a few days/a week. Mustard has such a long antibacterial shelf life on its own...but if I use it as much as I am now...no issue adding any herbs, etc.

I'm liking having the pure seed/pickle, then using it as a mix-in...dressings, etc

Or just toasting sesame seed and pepitas and keeping them in the fridge drawer in a container for the week for an add-in. Dressings....toppings. Add the mustard pickle to the toasted seed or a dressing.

annie, that looks so good! I love your description of the caviar like texture and pop! I too was inspired by sleevendog's mustard seeds, and found a recipe for mustard (using yellow and some brown, no black), and used sleevendog's suggestion of letting the seeds soak longer and slower. We love it!

Todays batch was soaked overnight in the fridge. I just made a 1/3rd cup mustard seed. Couple tbsp cold water, one tsp RedBoat fish sauce, one tsp Tamari, 1/4 cup AC vinegar. This morning I put it on my lowest simmer flame with a cast iron heat diffuser ...added a scant tbsp dark brown sugar and more AC vinegar to cover by double...pinch of salt. (they swelled quite a bit overnight).

Fantastic. Will be great with smoked salmon or any seafood. Not 'fishy' at all. Just richer than the plain.

My wife thinks I'm crazy …

"I don't think of those as an individual item."

They will be great for on top of cheese and crackers.

"Maybe so."

Been experimenting … made a batch with white vinegar and sugar, and another AC vinegar and sugar.

This batch it's brown sugar, ac vinegar, cayenne pepper, orange peel (LOTS of it) and a nice shot of lemon juice. This batch may not make the jars ...

bragu, that sounds really good, I'm going to do that!

Annie

Ooooo I love the sound of these. Will have a go. Is not really necessary to cook longer than the 45 mins in the recipe?

"About " 45 minutes. All stovetops are a bit different, and all seed is different. I've been making mustards for eons and have usually 6 or more different lb bags of seed at any given time I pick up here and there. Different shades of white and yellow and mostly now a few different browns. And different sizes.

If you google 'mustard pickle' recipes they all come out a bit different and many comments are 'bitter' or not as silky as most restaurants. Chang's book is more about the restaurants and their evolution than recipes. I'm guessing they make 1 lb batches, bring it to a slow simmer and let it rest off heat to soak. Just like beans that soak up water overnight and expand, I find a resting and/or long soaking gets a better swelling of the seed. Restaurants prepping for the day often get something going and have things on and off heat white multi-tasking.

I'm also using half the amount of sugar now. Still slightly sweet. I'm using it in so many things by adding to dressings and sauces later on so adding spices to the original works well.

When I first made the recipe a bit over a year ago it was fine. Then revisited the recipe recently and needed to run errands so I got it up to temp and set it off heat on a back burner. The extra soaking made a much better product.

Their recipes are more 'ideas' and how they use them over exact measures and methods.

Giving the seed time to soak means 10min total time over a few hours, rather than 45minutes babysitting and watching/stirring. Just sharing my experience what works better.

Another variable would be the size of your pot/pan. I'm using a small AllClad about 6 inches across 2 inches high. Big surface area for a 1/2 cup seed. Low and slow is less risk of a burn.

Started a heat and rinse of the black/brown seed this morning. And a batch of chili oil...fresh ginger slices, garlic, star anise and Szechuan peppercorns in avocado oil, low and slow until the moisture evaporates from the wet ingredients....then added hot to toasted sesame seeds and chili flake.

Tapped a couple birch trees for syrup yesterday. Should have about six gallons by tonight. yum.

I think I need to try this. I have no idea what kind of yellow mustard seed I have, it’s just the stuff I get in bulk for making pickles with.

I have steel and nonstick pans... is one or the other better for making this?

I would use a stainless small sauce pan. Not too big since you are simmering with some sugar. Think like making a jam. As it thickens, low and slow, it can scorch.

Bring to a simmer and let rest for a 1/2 hour or more to swell the seed.

Similar to simmering fresh cranberries. Hard for 20 minutes, then they make a natural pectin with some sugar and get thick.

My brown seed, after 8 simmering and draining, are not at all bitter and plump. Now on a low and slow burner with the 'pickle'. Good stuff.

The chili oil is nutty and spicy,...just jared it.

Notice the brown seed, gorgeous color, after a few rinses.

Finally made this... thanks sleevendog. I may have over cooked it but in any case it tastes good. Planning on trying it with some slow cooked lamb later on.

Looks good! Can always add a bit of water or vinegar if you want to make it a bit looser and glossy.

My simmering and rinsing of the dark seed took all the bitterness out. For some reason has a faint note of blueberries. Fruity. Not nearly as plump as the light yellow ones but still a nice pop.

Planning to use some in an Asian fresh slaw.

The birch syrup is just odd. Tastes like minerals and wet green wood. And the lingering taste a bit like a bay leaf. Weird. Not recommended, lol.

The birch syrup might be good in a cocktail of some sort?

Decided to try a batch today. Did it half of the book photo- and fell a wee bit short on rice vinegar and added in a splash of cider vinegar to make the amount needed.

Since they were yellow seeds, I didn't do any rinses, and didn't toast them this time. I have enough seed left to try another batch with those adjustments to make comparison against this batch.

Used my 1 quart stainless steel saucepan. Over medium heat I got the sugar and salt melted in, stirred in the seed and let it come up just a wee bit.. then turned it down to very low and been stirring it around while I've been working up dinner to pop in the oven. Now that dinner is in the oven I killed the heat under the pan and just left it on that burner- it's the venting burner for the oven and stays that nice bit warm while the oven is on. Giving it a good stir every time I walk past to do other stuff.

Haven't given it a taste yet. It has reduced down a bit and is nice and smooth and thickening.

Question- what do I do if when I taste it it's really bitter? Anything I can do to save the batch, or just scrap it and start over with it?

White/yellow seed will never be bitter. (I've never had it go bitter)...the nature of the seed variety. Darker seed is almost always bitter.

Some of the medium yellow seed can get slightly bitter.

HELP Needed! I finally found bulk mustard seed at my local Sprouts Market. Yesterday I made a batch of UNTOASTED seed, organic rice vinegar, water, kosher salt and sugar in a Le Creuset saucepan. I gently simmered for about 20 min, then I moved the pot off of the flame for about 30 min, then returned it to a low flame simmering for maybe another 40 min. The seeds expanded, but I never needed to add more liquid. When I tasted it, as I was going along, it was yummy. HOWEVER at the end of my cooking, it hadn't really gelled and it had become quite bitter. DH said it was still good, but he hadn't tasted it in the beginning.

What went wrong? I will make another batch today and will toast the seeds first. How long should I toast them for? What else should I do? I'm serving pork tonight and think this would make a wonderful accompaniment.

Thanks in advance for your help!

All seed is different from different suppliers and the crop last year...if it is multi-colored...yellow/brown mix, I like to soak it like dried beans. Soak in hot/not boiling water for 6hours to-overnight, then simmer. White/yellow seed will never be bitter.

Darker seed needs a few heat and rinses. A light toasting just wakes up the seed coat and makes the soaking a bit easier. Soaking is key really. My seed doubled+ over-night.

Ellen, mine never did get bitter, and it did gel nicely, it got thicker than many of sleevendog's pictures but I liked the consistency that way. I did not soak mine before hand, but I did toast it. As you can see, the seeds expanded nicely. (That's a tiny ladle from my jam jar, for perspective)

Definitely try again, mine was yummy and I had some last night with venison steak.

Annie

Thank you!!

Success! Toasted and served tonight!

Off shortly to Sprouts to pick up more mustard seed. Last night I wasn't in a cooking mood after a late lunch. I made DH some type of Trader Joe's garlic sausages with sauteed onions and white wine. I had an idea to stir in some of the congealed mustard seed. He loved it and then finished off the jar!

THis time around I'm going to soak the seeds first. Do I soak them in the vinegar/water/sugar/salt mixture? I imagine that I do. Should I toast them before I do that?

You have choices. That is the beauty of making the seed 'jam' any way you want...

Like the pic above, I soaked for 6-8 hours in warm water with just a blurb of ac vinegar...nice and plump and when I had time I put it on the back burner on low heat...it just sits there fine until you have time to get it on the stove...no need for anything else until you put it on heat....

Thanks! Do they still retain that pop/crunch like roe? He loved it!

si, : )

I had a soaking fail. They became bitter and never really swelled further to absorb more of the liquid. I added only 1 cup + water and 1 cup Rice vinegar, yet the full 1/4 cup of sugar. DH and I both find them quite bitter. I'll make more, toasting them first and recreating the last successful batch.