Everything is right with this recipe for pickled mustard seeds, especially the end result. Use on bread when making sandwiches. Or add a dollop to scrambled eggs. So far my favourite way is to use them when making Welsh rarebit.
One of the most influential people I worked for taught me many life lessons. To this day, the work ethics he imparted have stuck with me. He emphasised that to get anything out, you had to put something in. I learnt that hard work is rewarded. And, with loyalty comes responsibility. But the best lesson I learnt was one of response. When asked a question, just reply! For my day-to-day communication I tend to use WhatsApp. This has to do with the fact that many people I ‘talk’ to are not in the same time zone as I am. I can leave a message when I have time, or when I am thinking of them. And they can reply when they see the message. But, sometimes I will ask a question and not get a response at all.
This can cause my mind to work overtime when the question is ‘are you OK?’. Most of my contacts no longer have the little blue ticks to show when my message has been read. My mom tells me this is very frustrating and so for her I use emojis. A blue circle and a black tick (the pest) to replace the two little blue ticks. At least she knows I have seen the messages she has sent me that don’t need a response. Some of my contacts no longer show when they were last online. This is where I get worried, as I don’t know if the lack of reply means they are dead or just not responding! Or maybe something really is wrong. Do you use WhatsApp? Do you still show the little blue ticks and when you were last online?
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Pickled Mustard Seeds
- 20 g yellow mustard seeds
- 45 mls white grape vinegar
- 0.625 mls fine salt
- 35 g honey
- 1.25 mls ground turmeric
- 0.625 mls Sichuan peppercorns
- 0.625 mls sumac
- 15 mls apple cider vinegar
- Rinse your mustard seeds and then place them into a sauce pan together with the grape vinegar and the salt
- Set aside for an hour then add the honey, turmeric, pepper corns and sumac
- Stir and place onto the stove over a medium to low temperature
- Bring up to a simmer and leave to cook for 20 minutes, stirring often
- Remove from the heat and set aside to cool
- When at room temperature, add the apple cider vinegar and stir to combine
- Pour into a sterilized glass jar and refrigerate
- Use as needed