Pickled mustard seeds

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Also known as ‘mustard caviar’ due to the similar popping texture, this pickled mustard seed recipe is perfect for cutting through anything rich or fatty; from salt beef sandwiches to scrambled eggs or stirred through a creamy sauce.

First published in 2017
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Pickled mustard seeds


Place all of the ingredients in a pan and bring to the boil. Stir to ensure the sugar dissolves
Turn down the heat and simmer for about 10 minutes
Switch off the heat and allow to cool down to room temperature
Have a taste and adjust with sugar or vinegar to suit your tastes. Transfer to a sterilised jar and store in the fridge
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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