Continue After Advertisement
Ingredients
-
1/4 cup
yellow or black mustard seeds
-
1/4 cup
coriander seeds
-
1 cup
apple cider vinegar
-
3 tablespoons
sugar
-
1 tablespoon
kosher salt
-
1
bay leaf
-
optional
dried chille pepper
Directions
-
toast the seeds in a small dry frying pan until fragrant (two minutes)
-
bring other ingredients to a boil until sugar and salt are dispersed
Add seeds to liquid and cook on a low flame for 35 minutes. Allow to cool. Will keep in a closed container in fridge for 3 months...if it lasts that long.
See what other Food52ers are saying.