Pickled Mustard Recipe

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pickled mustard pickled mustard

Pickled mustard may not be a star in dishes, but it enhances other ingredients with its sour flavor. Without pickled mustard, kanom jeen namya is bland and curry noodles lack the sour punch that cuts through the rich sauce.

You can easily buy pickled mustard at Asian markets, but I like the flavor of my homemade mustard green best. Another reason that I stopped buying pickled mustard is because many contain food coloring. There is no need for the additives, if you make it right.

Follow the easy recipe below.

10 Servings, Prep Time: 15 Minutes, Total Time: 15 Minutes

Tips and Techniques

The purpose of the sugar is to feed the microbes.  Some people use the water that you rinse rice with, instead of sugar.  Since you may not have rice rinse water on hand when you're making the pickles, I call for sugar, but you're welcome to use the rice rince. Afterall, carbohydrates from rice turn into some form of sugar.

In the North and Northeast, pickled mustard is made with cooked sticky rice instead of rice rinse or sugar.

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