Pickled mustard seeds (aka plant-based caviar) – A wonder condiment, delivering tiny bursts of sour-sweet flavor in each bite, also perfect for garnish.
1 cup yellow mustard seeds
1 cup white wine vinegar or mirin
1 cup water
4 tbsp coconut sugar
2 garlic cloves halved
1 bay leaf
1. Rinse the mustard seeds with water through a sieve.
2. Add in a pot and bring to boil for 10 minutes. Then rinse and add the clean water. Repeat the process X6 to remove their bitterness. Total time is 60 minutes to boil them.
3. Meanwhile add all the rest of ingredients in a deep pot. Stir to mix well.
4. Bring to a quick boil, then reduce the heat and simmer for 15 minutes. Make sure the sugar is dissolved.
5. Allow to cool. Then add the boiled and rinsed mustard seeds in the mixture.
Taste it, add 1-2 tbsp vinegar if needed according to your taste.
6. Transfer to a sealable jar or container. Keep in the refrigerator.
Storage: Can be stored in the refrigerator up to 2 months or more. They will continue to absorb liquid while they are refrigerated. To keep them from getting too thick, you can periodically stir more white wine vinegar or mirin into the jar, about 1 tablespoon at a time.