Use this condiment to add a bit of tanginess to any of your favorite savory dishes!
Combine mustard seeds, vinegar, and beer in a glass container. Cover and let sit for 24 hours. Stir in sugar and salt. When stored in an airtight container and refrigerated, these pickled mustard seeds will keep for about 3 months.
Use anywhere you’d use a whole grain mustard. Stir into dressings, dips, sauces, and marinades. Makes a great condiment for brisket, sausage, or turkey. We use these in the tangy sauce for our vegetarian Eggplant Crunch-burgers.