Pickled Mustard Condiment

1. 1

   For the pickled mustard seeds: Place mustard seeds in a small heatproof bowl and set aside.

2. 2

   In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt.

3. 3

   Place over medium heat and bring to a boil.

4. 4

   Pour the hot liquid over the mustard seeds.

5. 5

   Stir and set aside at room temperature for 4 hours.

6. 6

   You will have about 1 cup.

7. 7

   Transfer to a covered container.

8. 8

   May be stored, covered and refrigerated, for up to 1 month.

9. 9

   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).

10. 10

    Mix well.

11. 11

    May be stored, covered and refrigerated, for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.