Plant Based Caviar, anyone?! In Japan these pickled mustard seeds went really well with yakitori, and I’ve been craving them. So after some exhausting recipe testing filled with failures on top of failures, I’m excited to share with you the recipe I landed on. Make these. Keep them in your fridge. And be happy forever.
Add all ingredients to a saucepan. Bring to light boil. Lower to simmer. Simmer uncovered until tender, ~1 hour. Add water as necessary to keep the mustard seeds covered.
Remove the garlic clove. Store in a sealed jar in the refrigerator for up to 6 months.