Pickled Mustard Seeds #2

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.

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.

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.