Name: Stout Pickled Mustard Seeds
Cuisine: European
Ingredients: 1/4 cup; 1/4 cup; 6 cups water; 1/2 cup Guinness or other stout beer; 1/4 cup white vinegar; 1 tablespoon white granulated sugar; 1 tablespoon; 1/2 shallot, thinly sliced; 1 large garlic clove, minced

All Recipes

Stout Pickled Mustard Seeds

Add a crunchy pop of flavor to your next sandwich or cheese board with Stout Pickled Mustard Seeds.

Mustard Seed - Yellow

A high quality and pungent cousin to the seed used to make American "hot dog mustard," this spice has almost infinite applications. Cracked or ground, it can be whipped into salad dr...

and

Mustard Seed - Brown

Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ...

make an appealing calico combination and the flavor pairing with rich creamy stout and aromatic shallots is a winner. This quick and easy treat keeps in the refrigerator for up to two months, so make ahead and keep some on hand or scale up the batch and make some for gifting.

Ingredients

1/4 cup

Mustard Seed - Yellow

Mustard Seed - Yellow

A high quality and pungent cousin to the seed used to make American "hot dog mustard," this spice has almost infinite applications. Cracked or ground, it can be whipped into salad dr...
1/4 cup

Mustard Seed - Brown

Mustard Seed - Brown

Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ...
6 cups water
1/2 cup Guinness or other stout beer
1/4 cup white vinegar
1 tablespoon white granulated sugar
1 tablespoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1/2 shallot, thinly sliced
1 large garlic clove, minced

Preparation

Lightly toast the mustard seeds in a dry, heavy bottomed saucepan over medium high heat. Shaking the pan frequently to avoid burning. It only takes about a half a minute before the mustard seeds start to pop. When they do, add the water and boil for 15 minutes. Strain and discard water. This will remove bitterness from the seeds.

Return the mustard seeds to the pan. Add the Guinness, white vinegar, sugar and salt and bring to a boil over medium high heat.

Reduce the heat down to medium-low and simmer until mustard seed liquid has reduced, about 5-8 minutes. Stir in shallot and garlic, then remove saucepan from heat.

Allow the picked mustard seeds to cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.

Enjoy with cheese, bread and hard boiled eggs.