This is the mustard intended to be served with Danny Bowien’s 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 isn’t the typical Thanksgiving centerpiece, it is a conversation starter.
FOR THE PICKLED MUSTARD SEEDS:
- ¾ 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
- ½ teaspoon salt
FOR THE SPICY MUSTARD:
- ⅔ cup spicy brown mustard
- ¼ cup chopped pickled tomatoes or other pickled vegetables (cauliflower, watermelon, cucumber, peppers)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
512 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 75 grams carbohydrates; 18 grams dietary fiber; 52 grams sugars; 16 grams protein; 1539 milligrams sodium
About 1 1/4 cups
- 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.
- 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.
- 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.