Pickled Mustard Seeds

Ingredients

• 1/2 c. white wine vinegar
• 1/2 c. water
• 3 T. sugar
• 1/2 tsp. kosher salt
• 1/3 c. yellow mustard seeds
• 1 small to medium sized shallot (thinly sliced into rings)

Instructions

1. 1

   In a medium saucepan over medium heat, combine white wine vinegar, water, sugar, and salt. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, and cook until seeds are tender and look a bit plumped, about 30 minutes. Stir in shallots and remove saucepan from heat.

2. 2

   Let mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.