Pickled Mustard Seeds
These add a pop of flavour to any dish that calls for mustard
Makes enough for: 1 batch pickled mustard seeds
Ingredients
- 20 g yellow mustard seeds
- 45 mls white grape vinegar
- 0.625 mls fine salt
- 35 g honey
- 1.25 mls ground turmeric
- 0.625 mls Sichuan peppercorns
- 0.625 mls sumac
- 15 mls apple cider vinegar
Method
- Rinse your mustard seeds and then place them into a sauce pan together with the grape vinegar and the salt
- Set aside for an hour then add the honey, turmeric, pepper corns and sumac
- Stir and place onto the stove over a medium to low temperature
- Bring up to a simmer and leave to cook for 20 minutes, stirring often
- Remove from the heat and set aside to cool
- When at room temperature, add the apple cider vinegar and stir to combine
- Pour into a sterilized glass jar and refrigerate
- Use as needed
Notes
To sterilize your glass jar, see this post.