Pickles are one of those things you really love or you hate, I think.

And, I think you really need to be in the mood for a pickle ~ you need to be in a “pickle,” as they say.

At one point in my life, I had the idea of creating a little company of my own – yes, I’m a little entrepreneur at heart – “Two Girls in a Pickle” (for the amazing pickles I envision) and “Two Girls in a Jam” for the phenomenal jams and preserves I’ve concocted. All I need another crazy little girl to join me!

Love or hate aside, everyone adores a little secret. And, apparently, “pickled seeds” are one of the great coveted and clandestine flavor enhancers of the best chefs in the world.

We shall see…

bon appétit claims it to be:

In this amazing “two for one” concoction, I had to play it by ear and let be what was to be. Meaning, I received this tip via email from my precious mama, and was so excited, I simply scoured the cupboards for whatever seeds were on hand, creating my own uber delicious version of the above.

Perfectly Pickled Seeds

1 Tbs. Himalayan sea salt, coarsely ground
3/4 cup apple cider vinegar
3/4 cup filtered water

1 Tbs. fennel seeds
1 Tbs. brown mustard seeds
1 Tbs. whole allspice

In a small sauce pan, bring the salt, vinegar, and water to a boil. Reduce to a simmer and allow the salt to dissolve.

Meanwhile, in a small skillet, toast the seeds until fragrant and beginning to “pop.” 

Transfer the toasted seeds to the simmering brine and continue to simmer for about 35 minutes, until soft. Cool and transfer to an airtight container. Store chilled.

I simply cannot wait to give this delicious mess a try ~ well, other than by the spoonful. An added bam to veggies, meats and more…what shall I do with it first? Hmm…the thinker is thinking…

***FYI – the kitchen will become filled with the spicy wonderfulness of the seeds, but be forewarned, the vinegar fragrance in this dealio is STRONG!