Pickled Mustard Seeds

condiment condiment/spread mustard pickles vinegar quick & easy

Hugh Acheson

Makes about 1 cup in brine

Source

Ingredients

1/2 cup yellow mustard seeds

1 cup champagne vinegar

1 tablespoon sugar

1 teaspoon kosher salt

Method

Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.

In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.

When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.