Pickled Mustard Seeds
  • 1/2 C yellow mustard seeds
  • 1 C white wine vinegar
  • 1/2 C water
  • 1/2 C sugar
  • 1 T kosher salt

Add mustard seeds to sauce pan; cover with water and bring to a boil.  Allow seeds to boil for 1 minute; strain seeds and place in quart sized canning jar.  Add all ingredients except mustard seeds to small sauce pan. Allow brine to come to a boil; remove pan from heat. Pour brine over mustard seeds. Secure lid on jar and chill for at least 1 hour.  Pickled mustard seeds keep well in the fridge for about 3 months.