Michael Symon’s Pickled Mustard Seeds
Ingredients
Yield: 4Qt.
48 oz. White wine vinegar
14 oz. Water
1# Granulated sugar
2.5 oz. Kosher salt
1.75# Mustard seeds
Directions
1. Combine the first 4 ingredients and bring to a simmer. Whisk until the sugar and salt has dissolved.
2. Add the mustard seeds and bring back to a simmer.
3. Pour in to a container and let sit at room temperature before refrigerating.
PRINT THIS RECIPE