- 250 ml (1 cup) mustard seeds
- 375 ml (1 1/2 cups) water
- 375 ml (1 1/2 cups) rice vinegar
- 1 tbsp salt
Combine all of the ingredients in a saucepan and bring to a simmer for 45 minutes. Store the mustard seeds in their cooking liquid in the refrigerator until ready to use.
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