Pickled mustard seeds

PT15M

First published in 2017
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Ingredients

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Pickled mustard seeds

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
First published in 2017
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