Pickled mustard seeds may be more familiarly known as whole grain mustard and seen commonly slathered in sandwiches. They also dot the wooden boards of charcuterie plates often as highlights for cured meats. Surprisingly, they are easy to make and keep for a very long time so why not make it at home? This recipe will yield about 1/2 cup.
- 2.5 oz yellow mustard seeds
- 1/2 cup rice vinegar + 1/4 cup separated
- 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 1/2 tsp tumeric
- pinch of red pepper flakes
- 1 Tbsp honey
- Soak seeds (to release bitterness) in 1/2 cup rice vinegar, 1/4 tsp salt, and 1/4 tsp pepper for at least 45 minutes
- After soaking, combine all ingredients in saucepan and bring to boil.
- Reduce to a simmer until liquid has mostly evaporated.
- Remove from heat and store in airtight containers in refrigerator.
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