Pickled mustard seeds recipe for a tangy homemade condiment

Ingredients for Pickled mustard seeds

• 60 g yellow mustard seeds

• 240 ml champagne vinegar

• 15 g caster sugar

• 5 g sea salt

How to make Pickled mustard seeds

1. Place the mustard seeds in a small saucepan and cover with cold water. Bring the water to a boil.

2. Strain the mustard seeds, discarding the water, and repeat this process three more times.

3. In the same saucepan, combine 250 ml of cold water with the vinegar, sugar, salt, and blanched mustard seeds. Bring to a boil, then remove from the heat.

4. Pour the mixture into a small, sealable container and refrigerate overnight.

5. When ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.