Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Pickled mustard seeds are much different from mustard in so many ways.  Let’s discuss this interesting condiment. Let’s talk about how we make them, shall we? Next, add the rinsed seeds, 3/4 cup of apple cider vinegar, and 1/2 teaspoon salt to a small bowl. Soak the seeds for two hours at room temperature. Bring to a boil, then reduce the heat and simmer for 20 minutes. Allow to cool. Stir in an extra ¼ cup of vinegar and transfer to a jar or container and seal. Keep in the refrigerator. Boom! You’ve got yourself some pickled mustard seeds. They look wonderful, don’t they? Tiny little burst of flavor that will add a bit of zing to any dish.

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