1/2 cup yellow mustard seeds
1 cup sugar
1 cup white wine
1 cup Champagne vinegar
Vegetable or olive oil Salt
Toast the mustard seeds in the oven for 45 seconds at 400°F. Combine the sugar, wine, and vinegar together and bring to a boil. Pour boiling liquid over the mustard seeds and let sit until at room temperature. You can then store them in the refrigerator.
To clean the Brussels sprouts, remove the outer layers of leaves and trim the bottom of the stem. Cut in halves if small and into quarters if larger, making sure to end up with a consistent size. Slowly roast the Brussels sprouts in a large sauté pan with vegetable or olive oil. The sauté pan should be hot enough for them to receive a little color, but be careful not to burn them. Season with salt and remove from pan when desired texture is reached. I enjoy them with a little firmness, al dente. Remove from heat and place in mixing bowl. Add a spoonful of the mustard seeds along with the liquid as desired. The sweet and tangy flavor of the pickling liquid along with the softened snap of the seeds goes very well with the Brussels sprouts. You can enjoy these hot or at room temperature, eat them as a snack on their own, or enjoy with many different meats or fish.
2 tablespoons brown mustard seeds
4 tablespoons yellow mustard seeds
1/2 cup dry white wine
1/4 cup white wine vinegar
1/4 cup Champagne vinegar
1 teaspoon kosher salt
Add ingredients to a glass jar, holding the salt back for the finish. Allow to bloom at room temperature for 48 hours. Pour ingredients into a blender, adding salt, and mix to desired texture, about 1 minute. Return to jar and refrigerate.
Always use glass to bloom or mix the mustard. A metal bowl will react with the mustard, resulting in an off flavor.