Pickled Mustard Condiment - The SimulaFunIst

![[Image 43.png]] Pickled Mustard Condiment YIELD About 1 1/4 cups ![[Image 44.png]] This is the mustard intended to be served with Danny Bowiens Thanksgiving pastrami a non-traditional but impressive addition to the table, delicious and bountiful. The idea came from his growing up in Oklahoma City, where barbecue and smoked meats are a prerequisite for family gatherings, but not Thanksgiving. Pastrami and mustard easily feed a large crowd and, since it isnt the typical Thanksgiving centerpiece, it is a conversation starter. view this recipe on <a href="http://cooking.nytimes.com/recipes/1015718-pickled-mustard-condiment?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS FOR THE PICKLED MUSTARD SEEDS: cup whole yellow or brown mustard seeds - 1 cup white vinegar - ⅓ cup sugar - 2 Tianjin dried chiles or a pinch of red pepper flakes - teaspoon salt FOR THE SPICY MUSTARD: ⅔ cup spicy brown mustard - cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers) PREPARATION Step 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. Step 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. Step 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. Adapted from Danny Bowien