Pickled Mustard Seeds

Yield: about 1 1/2 cups

Ingredients
4 ounces yellow mustard seeds
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt
2 garlic cloves, peeled and lightly smashed, optional

Method
Place mustard seeds in a small saucepan and cover with cold water.
Bring to a boil, then strain through a fine mesh strainer.
Transfer the drained mustard seeds to a clean 12- to 16-ounce glass jar.
Add smashed garlic cloves to the jar, if using.
Combine rice vinegar, sugar, and salt in the saucepan.
Bring to a boil over medium-high heat, then reduce heat and simmer until the sugar and salt dissolve.
Pour the hot brine over the mustard seeds.
Let cool to room temperature, about 30 minutes, then cover with a lid.
Refrigerate before using.

Storage
Refrigerate in a sealed glass jar for up to 2 weeks.
For best flavor, let the mustard seeds sit 2 to 3 days before serving.