Pickled Mustard Seeds
1 cup Yellow mustard seeds
1 cup Rice wine vinegar
3/4 cup Water
3/4 cup Mirin
1/2 cup Sugar
1 Tablespoon Kosher Salt
Borrowed from Kyle Hildebrandt at Our Daily Brine
Combine all ingredients together in a small sauce pan and bring to a gentle simmer over low heat.
Cook until the seeds are plump and tender (about an hour). If too much liquid evaporates add just enough water to cover the seeds.
Cool and store covered in the refrigerator.