Pickled mustard seeds

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PREP TIME

10 min

TOTAL TIME

1 h 35 min

Makes

1 cup

Pickled mustard seeds

Photo, Roberto Caruso.


Ingredients

  • 1/2 cup yellow mustard seeds
  • 1/4 cup white-wine vinegar
  • 2 tbsp granulated sugar
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp tumeric

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.

Nutrition (per tbsp)

  • Calories
  • 36,
  • Protein
  • 2 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 2 g,
  • Fibre
  • 1 g,
  • Sodium
  • 145 mg.
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