Pickled Mustard Seeds
Yield: 24 servings
This homemade condiment is an easy way to add bold, bright flavor to sandwiches, dressings, and dips. It literally pops with flavor and texture!
Ingredients
- ½ c. white wine vinegar
- ½ c. water
- 3 T. sugar
- ½ tsp. kosher salt
- ⅓ c. yellow mustard seeds
- 1 small to medium sized shallot thinly sliced into rings
Instructions
- In a medium saucepan over medium heat, combine white wine vinegar, water, sugar, and salt. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, and cook until seeds are tender and look a bit plumped, about 30 minutes. Stir in shallots and remove saucepan from heat.
- Let mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 13kcal Carbohydrates: 2g Sodium: 86mg Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.