Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness. And as a bonus, they will stay fresh in the fridge for about a month. Sprinkle them over everything, from a nice slow cooker brisket to a simple salad, for added brightness.

　　

Ingredients

Makes about 1 cup in brine

　　1/2 cup yellow mustard seeds

　　1 cup champagne vinegar

　　1 tablespoon sugar

　　1 teaspoon kosher salt

　　

Step 1

Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.

　　

Step 2

In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.

　　

Step 3

When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

　　Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.Buy the full book from Amazon.