Ingredients

For the Brine:

3/4 cup white wine vinegar

1/2 cup cider vinegar

2/3 cup water

1/4 cup rye whiskey

2 bay leaves

3/4 cup brown sugar

1 tablespoon kosher salt

1 cup yellow mustard seeds

Directions

Brine: Combine white wine vinegar, cider vinegar, water, whiskey, bay leaves, brown sugar, and salt in a small saucepan. Set aside, stirring occasionally, until sugar is dissolved.

Meanwhile, place seeds in a clean saucepan and cover with cold water. Bring to a boil, then drain through a fine-mesh strainer and discard the water. Repeat until the discarded water does not taste bitter. This can take between 1 and 8 repetitions.

Transfer blanched and drained mustard seeds to the pot with the brine. Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. Without draining brine, transfer seeds to a sealable container, let cool at room temperature, then seal and refrigerate until ready to use. The seeds will mature in flavor over the course of a few days.

Makes about 2 cups mustard seeds. Seeds develop a better flavor after sitting for a few days.

Many Thanks to Kenji at Serious Eats

Urban Cowgill June 2019