“This recipe makes a large batch but the Pickled Mustard Seeds will last a long time in the refrigerator. Use them for any kind of relish.” Naomi Pomeroy — Taste and Technique
Once refrigerated they need to be gently reheated before use. This can be done in the microwave for a few seconds if you keep them stored in a microwave-safe container.
- 3/4 cup granulated sugar
- 2 ½ teaspoon kosher salt
- ½ cup water
- 3/4 cup white wine vinegar
- ½ cup whole mustard seeds
- 1 clove peeled garlic
In a small saucepan over high heat, combine all of the ingredients and bring to a boil over high heat, stirring to dissolve the sugar. Lower the heat and simmer, stirring occasionally, for 25 to 35 minutes, until the mixture has thickened to the consistency of syrup (but is not as thick as honey). Let cool, transfer to a nonreactive airtight container, and refrigerate for up to 1 month.