Pickled mustard seeds

Pickled mustard seeds

By
From
Chefs Eat Toasties Too
Makes
500 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
100g yellow mustard seeds
50g caster sugar
2 teaspoons salt flakes
150ml chardonnay vinegar

Method

  1. Place the mustard seeds in a small saucepan and cover with cold water. Bring to the boil then remove from the heat. Drain the seeds and discard the water. Refresh the seeds in cold water and return them to the saucepan. Repeat the previous step three times and reserve the blanched seeds in a bowl or jug.
  2. Heat 75 ml water and the sugar in a saucepan over medium–low heat and stir until dissolved. Remove from the heat, add the salt and stir until it has dissolved. Stir in the vinegar then strain this pickling liquid over the seeds. Place in the refrigerator, covered, for a minimum of 1 hour. The seeds will last for 2 months
Tags:
Toasties
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