Pickled Mustard Seeds
Yield 2-4 mason jars
To make the brine, combine white wine vinegar, brown sugar, water and sea salt in a small pot or saucepan. Bring to a simmer over low heat, stirring occasionally, until all the sugar has dissolved.
Place the mustard seed in a small pot and cover with 1 inch of water. Bring to a boil. Drain into a fine-mesh strainer. Transfer mustard seeds back to the pot and cover with water again. Boil and drain two more times to remove bitterness from the mustard seeds.
Transfer to the brine. Bring to a boil then reduce heat and simmer 8–10 minutes. Remove from heat and let cool at room temperature, the seeds will soak up the brine and become soft and plump. Transfer to a sealable container keep refrigerated.
