Pickling mustard seeds creates a delicious condiment that adds acidity and crunch to various dishes. These tiny seeds have bold flavors, reminiscent of caviar, making them perfect for enhancing pork, seafood, and sauces.
1: In a pot, combine mustard seeds and water. Bring the water up to a boil, strain the mustard seeds, and return them back into the pot. Add fresh water and repeat the process 2 more times.
2: Transfer the mustard seeds into a mason jar.
3: Combine vinegar, water, sugar, salt, chili flakes, and fennel seeds in a pot. Bring the liquid up to a simmer and then remove from heat to cool completely.
4: Strain the pickling liquid into the mason jar. Seal and store in the fridge for up to 2 weeks.
