Ingredients
- 1 cup white wine vinegar
- 2 1/2 tablespoons honey
- 1 teaspoon kosher salt
- 4 ounces yellow mustard seeds
- Water for blanching seeds
- 2 cloves garlic peeled and lightly smashed, optional
Instructions
- In a small saucepan, combine the white wine vinegar, honey, and kosher salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 5 minutes, stirring until the honey and salt are dissolved.
- In a separate medium saucepan, combine the mustard seeds with enough water to completely cover them (approximately 1 cup). Bring the mixture to a boil over medium-high heat and allow it to boil for 2 minutes.
- Use a fine-mesh strainer to drain the seeds. Repeat this process until the discarded water no longer has a bitter taste, which may take between 3 to 6 times.
- Place the drained mustard seeds into a clean glass jar. If using garlic, add the lightly smashed garlic cloves to the jar.
- Pour the hot brine over the mustard seeds (and garlic) in the jar, ensuring the seeds are fully covered. Allow the jar to cool to room temperature, about 30 minutes. Once cooled, seal the jar with a lid and refrigerate. The pickled mustard seeds can be used after a few hours and will keep for up to 2 months.
