Pickled mustard seeds

10
15 minutes

Ingredients

Pickled mustard seeds

  • 60g of mustard seeds
  • 150ml of white wine vinegar
  • 50ml of water
  • 50g of sugar
  • 1 bay leaf
  • 4 coriander seeds
  • 3 black peppercorns
  • 1 clove
  • 1 pinch of salt

Method

1
Place all of the ingredients in a pan and bring to the boil. Stir to ensure the sugar dissolves
2
Turn down the heat and simmer for about 10 minutes
3
Switch off the heat and allow to cool down to room temperature
4
Have a taste and adjust with sugar or vinegar to suit your tastes. Transfer to a sterilised jar and store in the fridge
5
If the mixture starts to get a little thick after a while, it just means the seeds have absorbed a lot of the liquid they’ve been sitting in – loosen with a splash of vinegar to remedy this