Phickles Pickles & Lusty Monk Mustard Condiment
Time: 15 minutes, plus 4 hours’ pickling
Yield: About 1 1/4 cups
PICKLED MUSTARD SEEDS:
3/4 cup whole yellow or brown mustard seeds
1 cup white vinegar
1/3 cup sugar
2 Tianjin dried chiles or a pinch of red pepper flakes
1/2 teaspoon salt
2/3 cup Lusty Monk Original Sin mustard
1/4 cup chopped Phickles pickled tomatoes or other Phickles pickled vegetables (okra, green tomatoes, carrots, snap beans, jalapenos, asparagus, cucumbers)
1. For the pickled mustard seeds: Place mustard seeds in a small heatproof bowl and set aside. In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt. Place over medium heat and bring to a boil.
2. Pour the hot liquid over the mustard seeds. Stir and set aside at room temperature for 4 hours. You will have about 1 cup. Transfer to a covered container. May be stored, covered and refrigerated, for up to 1 month.3. For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and 1/4 cup of the pickled mustard seeds (reserve the remainder for another use). Mix well. May be stored, covered and refrigerated, for up to 1 week.