Pickled Mustard Seeds
['1/2 cup yellow mustard seeds', '1 cup champagne vinegar', '1 tablespoon sugar', '1 teaspoon kosher salt']
Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
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