I took Momofuku’s pickled mustard seeds and changed it up a bit.  I was too lazy to get more yellow mustard seeds from the back so I added brown mustard seeds and I had to add habaneros.

 

1/2 dried Yellow Mustard Seed

1/2 dried Brown Mustard Seed

1 1/2 cups Water

1 1/2 cups Rice Wine Vinegar

1/2 cup Sugar

1 Tbsp Kosher Salt

2 Habaneros

 

Combine all the ingredients in a small saucepan and bring to a low simmer.  Cook and stir occasionally for 45 minutes until seeds are plump and tender.  Cool and can mason jar.