Recipe information
Yield
makes 2 cups
Ingredients
1 cup white wine vinegar
1 cup sugar
1 tablespoon dry mustard
1/2 cup mustard seeds
Preparation
In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.
