Pickled mustard seeds

Instructions

• SOAK mustard seeds in 3 cups of water for 1 hr. Drain and combine with 4 cups more water in a medium saucepan. Boil, stirring occasionally, until seeds are almost tender, 25 to 30 min. Strain. Rinse under cold running water. Strain again.

• COMBINE mustard seeds, vinegar, sugar, water and salt in same saucepan. Bring to a boil and stir until sugar dissolves. Reduce heat to medium-low and simmer for 10 min. Remove from heat and stir in turmeric. 3. Let cool and refrigerate for up to 3 months. Serve with tourtière.