• 1/4 cup Yellow Mustard Seed 
• 1/4 cup Brown Mustard Seed 
• 6 cups water
• 1/2 cup Guinness or other stout beer
• 1/4 cup white vinegar
• 1 tablespoon white granulated sugar
• 1 tablespoon Kosher Salt
• 1/2 shallot, thinly sliced
• 1 large garlic clove, minced

Lightly toast the mustard seeds in a dry, heavy bottomed saucepan over medium high heat. Shaking the pan frequently to avoid burning. It only takes about a half a minute before the mustard seeds start to pop. When they do, add the water and boil for 15 minutes. Strain and discard water. This will remove bitterness from the seeds.

Return the mustard seeds to the pan. Add the Guinness, white vinegar, sugar and salt and bring to a boil over medium high heat.

Reduce the heat down to medium-low and simmer until mustard seed liquid has reduced, about 5-8 minutes. Stir in shallot and garlic, then remove saucepan from heat.

Allow the picked mustard seeds to cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months. Enjoy with cheese, bread and hard boiled eggs.