Add some flair to your salads and appetizers with this easy Mustard Caviar.
These are basically pickled mustard seeds that pop in your mouth and give you a little burst of flavour.
The fun part is that you can soak the seeds in all kinds of things to suit your taste.
The most common are balsamic vinegar or a white wine vinegar. Flavoured vinegars could be fun. But you could use hot sauce to give a dish little pops of heat or BBQ sauce.
Some recipes call for boiling a brine but it is just as easy and delicious to just pour your vinegar over the seeds.
All it takes is time - it takes about 5 days in the fridge for the seeds to absorb the liquid and soften slightly.
They will keep about 2 weeks in the fridge. Some recipes suggest they will keep longer. When you think about it mustard seeds in pickle brine keep for a year refrigerated or is canned to be shelf stable.
I made some with balsamic vinegar, with white wine vinegar and I had left over Bread and Butter pickle brine on hand so I made some with that.
I put the Bread and Butter 'Caviar' over egg salad and it was a fun garnish... little pops of flavour.
Here the Mustard Seed Caviar is garnishing a Salade Composeé.
The Balsamic one is destined to garnish a Caprese Salad.
How to Use Mustard Caviar
- Sprinkle some of the 'caviar' and juice as an accent flavour on crostinis or canapés
- Add a few teaspoons to a pasta salad to add a few bursts of flavour
- Garnish a tomato salad or tomato slices with some
- White fish or scallops would be brightened with a pop of flavour from mustard caviar
- Devilled eggs just beg to have a bit of mustard caviar garnish... just sayin'
- 1 tablespoon dry mustard seeds
- 3 Tbsps vinegar or sauce of your choice Ex. Balsamic vinegar or white wine vinegar; Apple Cider Vinegar, BBQ or hot sauce etc
- Cover the mustard seeds with the sauce of your choice in an air tight container. Allow mixture 5 days for seeds to absorb sauce.
- Mixture will keep 2 weeks in a sealed container. Vinegar solutions may keep for months in a clean, airtight container.