Ingredients:

  • 1/2 cup yellow mustard seeds
  • 1 cup water
  • 1/2 tsp sea salt
  • 1/2 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1/4 tsp ground turmeric

Instructions:

  1. Combine the mustard seeds, water, and salt in a small heavy-bottomed saucepan. Bring the mixture to a gentle boil over medium heat.
  2. Reduce the heat to low and simmer for about 10 minutes until the seeds look plump and hydrated.
  3. Stir in the apple cider vinegar, maple syrup, and turmeric.
  4. Continue to simmer on low, stirring occasionally, for another 10–15 minutes until the liquid reduces into a syrupy glaze that coats the seeds.
  5. Remove from heat and allow the pickles to cool to room temperature.
  6. Transfer the seeds into a sterilized glass jar, seal tightly, and refrigerate for at least 24 hours.