Pickles of mustard seeds, peppers and

Spices

Place mustard seeds in a saucepan and cover with water.

Bring to the boil, then drain the seeds and repeat this process five times to remove the bitterness from the mustard seeds.

Drain the mustard seeds again and place in a clean, sterilised jar.
In another saucepan, combine the honey, water, cider vinegar, salt and Peppers & Spices Mix.

Bring the mixture to the boil and simmer for about 5 minutes.
Pour the hot liquid over the mustard seeds in the jar, making sure they are well covered. Stir to mix well.

Allow the mixture to cool to room temperature, then close the jar.
Place the jar in the fridge and leave to stand for 24 hours to allow the flavours to develop.

After 24 hours, remove the jar from the fridge and drain off most of the liquid, leaving just a little to keep the mustard seeds moist and tasty.

Your Pickled Mustard Seeds are now ready to use! Add a zesty, spicy touch to your sandwiches, salads, cheese platters or your favourite dishes. Store the jar in the fridge.