====== 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 =====

  - 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.