Recipe information
Yield
Makes 1 1/2 cups Servings
Ingredients
1
/2 cup rice vinegar
1
/4 cup brown mustard seeds
1
/4 cup yellow mustard seeds
1
/4 cup apple cider vinegar
1
/4 cup sugar
1
/2 tablespoon kosher salt
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Preparation
Step 1
In a small saucepan, bring all ingredients plus 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45–50 minutes.
Step 2
Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.
Nutrition Per Serving
1 tablespoon contains: Calories (kcal) 15.7 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2.5 Dietary Fiber (g) 0.2 Total Sugars (g) 2.1 Net Carbs (g) 2.3 Protein (g) 0.4 Sodium (mg) 22.5
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