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Pickled Mustard Seeds (ChefSteps)
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350g | Champagne vinegar |
150g | Water |
100g | Sugar |
11g | Salt |
200g | mustard seeds |
Mix vinegar, water, sugar, and salt until dissolved. Reserve.
Place mustard seeds in a pot, and add enough water to cover.
Bring to a boil, whisking constantly. Strain seeds.
Repeat eight more times to remove bitter tannins: pour seeds back in pot, add fresh water, bring to boil, and strain.
Transfer the strained mustard seeds to a container, and cover with the pickling brine.
Ready immediately. Or, store in brine for several days to improve the flavor. Pickled mustard seeds will keep in the fridge for months.
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