Pickled Mustard Seeds

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 250 ml white balsamic vinegar
  • 100 ml water
  • 75 g sugar
  • 15 g salt
  • 100 g yellow mustard seeds

Method

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.