Charcuterie Platter


1 Platter
  • 1/3 cup yellow mustard seeds
  • Water
  • ½ cup champagne vinegar
  • ½ teaspoon kosher salt


For the seeds:

Place the seeds in a small saucepan and add enough water to cover. Bring to a boil, whisking frequently. Cool slightly, and then strain the seeds. Repeat 9 times to get the seeds to the right consistency. Then cover the seeds with the vinegar, add the sugar and salt and bring to a boil, whisking frequently, until the liquid is absorbed. The seeds should pop in your mouth when you eat them.