Mustard Caviar
Ready In: 55 mins
Yields: 1 1/2 cups
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 teaspoon kosher salt
- 3⁄4 cup water
Directions
- Bring all ingredients to a boil over medium high heat in a medium saucepan.
- Reduce heat to low and simmer, stirring often and adding water by tablespoons if mixture is too dry.
- Cook until mustard seeds and still firm and intact and pop like caviar when bitten into, about 45-50 minutes.
- 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.
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