Ingredients
Scale
- ½ cup yellow mustard seeds
- ¾ cup white wine vinegar
- ½ teaspoon sea salt
- 2 tablespoons honey
- 1 teaspoon mustard powder
- ½ teaspoon red pepper flakes
- 3 tablespoons white wine vinegar (to finish)
- 1 tablespoon finely minced shallots (add more to taste)
Instructions
- Rinse the mustard seeds with cool water in a fine mesh sieve to remove any dust. Add the drained seeds along with the 3/4 Cup of white wine vinegar and salt to a small saucepan. Allow the seeds to soak at room temperature for an hour.
- Add in the honey, ground mustard, and red pepper flakes to the saucepan. Bring the mixture to a simmer over medium heat. Stir frequently along the bottom and sides, as the honey will make it stick otherwise. Continue to simmer for 6-7 minutes, until most of the liquid has evaporated.
- Pour the seed mixture into a container to cool. Once it has returned to room temperature, stir in the 3 tablespoons of white wine vinegar and minced shallots. The flavors will continue to develop over the next few days, though you can enjoy within an hour. The pickled mustard seeds will stay fresh in the fridge for up to 2 months.
Notes
Stir in some pickled jalapenos, herbs, or other aromatics that you desire. My recipe is a base recipe you can definitely add to.
- Prep Time: 60
- Cook Time: 20
- Category: Sauces & Salsas
- Method: Stove
- Cuisine: Condiment
