Also known as mustard caviar, pickled mustard seeds offer a vegan alternative to the fishy favourite, one with a similar textural pop.
Our cannabis caviar is a versatile condiment that combines the familiar spice of mustard with a burst of cannabis. Perfect for cutting through anything rich or fatty, we recommend it for your next salad, tartare or grilled protein. Or better yet, serve it as a buzzy accompaniment to your next charcuterie board.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1/2 cup yellow mustard seeds
3/4 cup white wine vinegar, plus 1/4 cup
1/2 tsp coarse salt
2 tbsp cannabis-infused honey
1 tsp turmeric, ground
1 tsp coriander seeds
1 bay leaf
¼ tsp red pepper flakes
Thoroughly rinse the mustard seeds in a fine mesh sieve. Add the drained seeds, 3/4 cup of the white wine vinegar, and the salt to a bowl and set aside. Allow the seeds to soak at room temperature for one hour.
Add the cannabis-infused honey, turmeric, coriander, bay leaf, and red pepper flakes to the seed mixture. Gently stir and pour into a small saucepan. (If you prefer a different mix of spices, or no spices, feel free to make your own custom brine – this recipe is very flexible!)
Bring the mixture to a simmer over medium heat, making sure to stir the bottom and sides of the saucepan regularly. Continue to cook for about 20 minutes. (If you have a thermometer, ensure the mixture never exceeds 385°F, to keep the cannabinoids intact).
Remove the saucepan from the heat and allow to cool (the mixture will continue to thicken). Once the seed mixture has returned to room temperature, stir in the remaining white wine vinegar.
Yields 1 cup. Stored in an airtight jar and refrigerated, the pickled mustard seeds will keep well for 3 months.
Note: The seeds will continue to absorb liquid while they are refrigerated. To keep them from getting too thick, you can periodically stir more white wine vinegar into the jar, about 1 tablespoon at a time whenever necessary.