Ingredients:

  • 1/2 cup (115g) yellow or brown mustard seeds
  • 2 cups (475ml) filtered water
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) maple syrup
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) crushed red pepper flakes
  • 1 sprig (1g) fresh rosemary
  • 2 whole (1g) allspice berries

Instructions:

  1. Place the mustard seeds in a saucepan and cover with 2 cups (475ml) of water.
  2. Bring to a boil for 2 minutes, then immediately drain through a fine-mesh strainer.
  3. Return the seeds to the pot, cover with fresh water, and let them soak in the refrigerator for at least 12 hours (or overnight) to ensure maximum plumping.
  4. Drain the soaking water and add the apple cider vinegar, maple syrup, salt, red pepper flakes, rosemary, and allspice berries to the pot.
  5. Place over medium-low heat and bring to a gentle simmer.
  6. Cook for 20–30 minutes, stirring occasionally, until the liquid reduces into a syrupy consistency and the seeds appear translucent and glossy.
  7. Remove the rosemary sprig and allspice berries from the mixture.
  8. Pour the hot mixture into sterilized glass jars and allow them to cool to room temperature on the counter before sealing and transferring to the fridge.