Pickled Mustard Seeds
Quick pickled mustard seeds are a tasty addition to fine dining dishes, salads and sandwiches. They’re easy to make and bursting with flavor.
- ½ cup Yellow Mustard Seeds
- ½ cup Amber Vinegar
- 1/3 cup Water
- 1/3 cup Mirin (sweet cooking sake)
- ½ tbsp. Kosher Salt
- 1 tsp Granulated Sugar
Bring all ingredients to a simmer in a small saucepan.
Simmer for 45 minutes, until the mustard seeds plump up. Add additional water as necessary to keep the mustard seeds submerged.
Let the mixture cool, then move it to your fridge (in the liquid). Use when needed. The mustard seeds will keep for several weeks.