Pickled Mustard Seeds

• 1 cup white wine vinegar
• 1 cup sugar
• 1 tablespoon dry mustard
• 1/2 cup mustard seeds

1. In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil.
2. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size).
3. Remove from the heat and cool.
4. Store the mustard seeds in the liquid.
5. Keeps well if refrigerated for up to 2 weeks.

white wine vinegar, sugar, mustard, mustard seeds

Taken from www.epicurious.com/recipes/food/views/pickled-mustard-seeds-377043 (may not work)