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pickled_mustard_seeds

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pickled_mustard_seeds [2023/03/31 13:39]
jforbes created 		pickled_mustard_seeds [2023/03/31 13:39] (current)
jforbes [Ingredients]
Line 9: Line 9:
   * 1/3 c. yellow mustard seeds   * 1/3 c. yellow mustard seeds
   * 1 small to medium sized shallot, thinly sliced into rings   * 1 small to medium sized shallot, thinly sliced into rings
-  *  
 ===== Instructions ===== ===== Instructions =====
  
   - 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.   - 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.
   - 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.   - 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.
pickled_mustard_seeds.1680284348.txt.gz ยท Last modified: 2023/03/31 13:39 by jforbes

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