Pickled mustard seeds

Name: Pickled mustard seeds
Yield: Makes 500 g (1 lb 2 oz)
Ingredients: 2 teaspoons salt flakes; 50 g (1¾ oz) caster (superfine) sugar; 150 ml (5 fl oz) chardonnay vinegar; 100 g (3½ oz) yellow mustard seeds

Preparation info

Makes
500 g

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

100 g (3½ oz) yellow mustard seeds
50 g (1¾

Preserve
Gluten-free
Vegan

Method

Place the mustard seeds in a small saucepan and cover with cold water. Bring to the boil then remove from the heat. Drain the seeds and discard the water. Refresh the seeds in cold water and return them to the saucepan. Repeat the previous step three times and reserve the blanched seeds in a bowl or jug.
Heat 75 ml (2½