Pickled Mustard Seeds
Pickled Mustard Seed is an amazing condiment that’s great to have around the kitchen whenever you need a pungent pop of flavor to liven up a dish. Use it in potato salad, on charcuterie boards, or when you want to spice up ham, chicken, fish, or tofu.
This can keep in an airtight container in your refrigerator for up to three months.
1/3 cup Yellow Mustard Seeds
1/3 cup white wine vinegar
1/3 cup apple cider vinegar
1/3 cup water
1 teaspoon Kosher Salt
2 Tablespoons plus 1 teaspoon Granulated Honey
1. Put all ingredients except Granulated Honey in a non-reactive bowl and stir to combine. Soak all ingredients at room temperature for at least 2 hours.
2. Pour ingredients into a stainless steel pot and start warming over low- to medium-low heat. Add Granulated Honey and stir until it is completely dissolved.
3. Bring to a gentle simmer, without boiling, and cook for 30 minutes or until seeds are plump and the liquid is almost entirely absorbed.
4. Cool mustard seeds completely. Transfer to a mason jar or other airtight container.
