Pickled mustard seeds

This recipe comes from Tom Colicchio, celebrity chef and host of the reality show “Top Chef.” But I first found it in a cookbook by another master chef, David Chang, whose New York Momofuko restaurants in New York are wildly popular, as I can attest. This condiment can always be found in my refrigerator. I use it on everything from sandwiches to salads – and even to top deviled eggs. 

• 1 c. yellow mustard seeds
• 1 1/2 c. water
• 1 1/2 c. seasoned rice wine vinegar
• 1/2 c. sugar
• 1 T. salt

Combine the mustard seeds, water, vinegar, sugar, and salt in a small heavy saucepan and bring to a gentle simmer over low heat. Cook, stirring often, until the mustard seeds are plump and tender, about 45 minutes. If they look like they’re beginning to dry out, add water as needed to keep them barely submerged. Cool and refrigerate in a covered container. It will keep for months.