Growing Chefs! Ontario Pickled Mustard Seed Gremolata

Pickled Mustard Seed Gremolata

This simple condiment’s backbone is parsley to add a fresh element, and the acidity from the pickled mustard seeds help balance out rich dishes and braised meats
Difficulty
Intermediate
Yield
1 Cup
Ingredients
1/2 cup white wine vinegar1/2 cup water3 tablespoons sugar1 teaspoon salt1/3 cup yellow mustard seeds1/2 teaspoon black pepper1/2 cup parsley leaves, chopped1 Garlic clove, minced1/4 cup tarragon leaves, chopped2 tablespoons lemon zest1/3 cup pickled mustard seeds3 tablespoons olive oil
Equipment
Measuring cupsMeasuring spoonsCutting boardChefs knifeWooden spoonSmall potRaspBowls various sizesTasting spoonsDish towelTongs

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a small pot combine white wine vinegar, water, sugar, black pepper and salt. Bring to a boil over high heat and add mustard seeds. Turn heat to low and simmer for about 20 minutes until the seeds look hydrated. Allow seeds to cool to room temperature.

Remove the stems from the parsley and the tarragon and chop the leaves roughly.

Mince the garlic finely with a rasp, or alternatively with a chef’s knife.

Get Cooking!

Drain mustard seeds from the pickling liquid.

Combine all ingredients in a small bowl.