Pickled Mustard Seeds

1. 1

   In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil.

2. 2

   Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size).

3. 3

   Remove from the heat and cool.

4. 4

   Store the mustard seeds in the liquid.

5. 5

   Keeps well if refrigerated for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.