Pickled Mustard Seeds

🧂 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

• 1 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.
• 2 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.

Nutrition Info