====== Pickled Mustard Seeds #2 ======


===== Ingredients =====

==== For the Brine: ====


  * 90ml white wine vinegar
  * 65ml cider vinegar
  * 75ml water
  * 25ml rye whiskey
  * 1 bay leaves
  * 75g brown sugar
  * 5g kosher salt

==== For the Seeds: ====

  * 100g yellow mustard seeds

===== Directions =====

==== For the Brine: ====
 
  - Combine white wine vinegar, cider vinegar, water, whiskey, bay leaves, brown sugar, and salt in a small saucepan.
  - Set aside, stirring occasionally, until sugar is dissolved.

==== For the Seeds: ====

  - Place seeds in a clean saucepan and cover with cold water.
  - Bring to a boil, then drain through a fine-mesh strainer and discard the water.
  - Repeat until the discarded water does not taste bitter.
  - This can take between 1 and 8 repetitions.

==== Combine and Complete ====

  - Transfer blanched and drained mustard seeds to the pot with the brine.
  - Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. 
  - Without draining brine, transfer seeds to a sealable container, let cool at room temperature.
  - Then seal and refrigerate until ready to use.
  - The seeds will mature in flavor over the course of a few days.