PALEO PICKLED MUSTARD SEED

1” chunk Ginger
1 clove Garlic
½ cup Water
½ cup Coconut Vinegar
3 Tbsp Honey
½ Tbsp Sea Salt
1/3 cup Whole Yellow Mustard Seed

Combine all ingredients in a saucepan and bring to a simmer. You’ll want to turn the heat to high, watch
it like a hawk, and just as it starts to boil, turn it down to low (~2.5) and let it simmer for 45-50 minutes.
Stir it frequently and watch it every now and again, especially toward the beginning as the heat is
equalizing. You’ll know it’s done when the seeds are plump.
I hear you: “But what happens if they start to dry out?!” No worries, just take a deep breath and add a
little water to make sure that they are submerged, and you’ll be fine. You probably won’t have to worry
about it, but just in case, add water.
When ready, remove the ginger and garlic, and bottle. Store this in the refrigerator.
Tip We use this on everything from our Deviled Eggs (see page 56) to our Corned Beef and Cabbage!
This recipe is Vegan