Ingredients

• 1/2 cup yellow mustard seeds
• 1 cup champagne vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Instructions

1. Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
2. In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
3. When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.