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Pickled Mustard Seed

kept byDAPHNE

This goes nicely in beef or bison tartare.

You’ll have almost a full quart of liquid and pickled seeds. Seeds will keep well in the refrigerator and are great for perking up store-bought salad dressings, mixing with mayo for a dipping sauce or tossing with beets for a surprising salad.


1 cup yellow mustard seeds
1½ cups water
1½ cups rice wine vinegar
½ cup sugar
1 Tbsp salt



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