Pickled Mustard Seeds

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 250 ml white balsamic vinegar
  • 100 ml water
  • 75 g<


In a pot, combine the first 4 ingredients and heat until the sugar and salt has dissolved. Pour 150 ml of the hot pickling liquid over the mustard seeds. Refrigerate the remaining pickling liquid for later use. Cool the seeds to room temperature and refrigerate until needed.