Sweet & sour mustard seeds

3 X 300 grams	water
60 grams	mustard seeds
200 grams	white wine vinegar
3 grams	salt
50 grams	cane sugar

First mix 300 grams of water with the mustard seeds and bring this to a boil for 30 seconds. We do this to remove the bitter flavor. Then drain the water and transfer the mustard seeds back into the pan. Add another 300 grams of water and boil it again for 30 seconds. Drain it again and repeat it once more. So in total three times. Then add the white wine vinegar, the salt and the cane sugar. Now boil this for 5 minutes. Then pour it into a preserving jar. Now close the lid and let it sit overnight in your fridge. You’ll end up with beautiful mustard seeds that still have a little bite.

Recipe used in mushroom & truffle tartelette