Preserving mustard seeds (some call it pickled mustard seeds) is very simple and it gives extra structure to your dish. I use it very often and with this recipe you can also get started.
Ingredients
110 gr mustard seed (2 spreaders from Verstegen from the supermarket)
160 ml White wine vinegar
160 ml water
50 gr sugar
1 tsp salt
Optionally, you can add other spices such as bay leaf, chili flakes or juniper berries.
Preparation
- Bring all ingredients to the boil and let it simmer for about 45 minutes on low heat with the lid on the pan.
- Provide a clean jar (for example, boil a preserving jar) and pour in the mustard seed; including the residual moisture.
- Keep it in the fridge, then you can enjoy it for 2 to 3 months.
Was this recipe a success?
tag @haroldkookt on Instagram and use the hashtag #haroldkookt
Do you like this recipe?
follow me @haroldkookt on Pinterest and of course save this recipe.
Did you make this recipe?
Follow us on Facebook
