Have you ever made pickled mustard seeds? Well, I hadn’t either.

They add a brightness and fun POP! to any dish.

These only take a few minutes to pickle, and can be done while you are making the rest of your dish. I sliced some avocado and used a little parsley. But the star of the dish is the mustard seeds.

PICKLED MUSTARD SEEDS

1 cup water
2 teaspoons kosher salt
1/2 cup sugar
3/4 cup white vinegar
1/2 cup whole yellow mustard seeds
1 clove garlic, peeled and smashed

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until seeds are tender and liquid is thickened.

Keep in an airtight container in the refrigerator for up to on month.

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