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Pickled Mustard Seeds

Recipe information

  • Yield

    makes 2 cups

Ingredients

1 cup white wine vinegar
1 cup sugar
1 tablespoon dry mustard
1/2 cup mustard seeds

Preparation

  1. In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.

'wichcraft
TagsCondimentDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerCookbooks
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