- 1 cup yellow mustard seeds
- 1 cup rice wine vinegar
- 3/4 cup water
- 3/4 cup Mirin (commonly used in Japanese cooking)
- 1/2 cup sugar
- 1 tablespoon kosher salt
- Combine ingredients in a saucepan and bring to a gentle simmer over low heat.
- Cook until seeds are plump and tender, about an hour. If too much liquid evaporates, add just enough to cover seeds.
- Cool and store covered in refrigerator, where the seeds will last indefinitely. Find more healthful recipes in Healing Herbs and Spices in the Kitchen.
Pickled mustard seeds make a great condiment. When pickled, mustard seeds’ texture becomes similar to caviar, and the flavorful seeds make a perfect addition to cheese and charcuterie boards, salads, creamy cheeses, deviled eggs or as an accompaniment to gravlax.
They’re often served at high-end restaurants, including David Chang’s famed Momofuku in New York City—where this recipe comes from.