Pickled Mustard Seeds
Ingredients
- ½ cup mustard seeds
Tangy
- 1 cup white vinegar
- 2 Tbsp kosher salt do not use table salt with iodine
- 2 Tbsp sugar
- 1 cup water
- 1 bay leaf
Sweet
- 1 cup white vinegar
- 1 cup sugar
- 1 cup water
- 1 tsp celery seed
- 1 tsp turmeric
Instructions
- For both versions, start by toasting the mustard seeds in a dry skillet over medium heat until they just start to pop, about 2-3 minutes.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour toasted seeds into saucepan, reduce heat and simmer for 45 minutes, or until the seeds are tender enough to pop when bitten between your front teeth.
- Pour mixture into small pint/250ml jar and allow to cool. Store in fridge for up to 3 months.
Notes
In addition to mustard seeds you could also create a blend with: coriander seeds, cumin seeds or fennel seeds.
Tried this recipe?Let us know how it was!
