Step 1

Thoroughly rinse the mustard seeds in a fine mesh sieve. Add the drained seeds, 3/4 cup of the white wine vinegar, and the salt to a bowl and set aside. Allow the seeds to soak at room temperature for one hour.

Step 2

Add the honey, turmeric, peppercorns and red pepper flakes to the seed mixture, gently stir and pour into a small saucepan. Bring the mixture to a simmer over medium high heat, being sure to stir the bottom and sides of the saucepan regularly, and continue to cook for about 20 minutes.

Step 3

Remove the saucepan from the heat and allow to cool (the mixture will continue to thicken). Once the seed mixture has returned to room temperature, stir in the remaining white wine vinegar. When stored in an airtight jar and kept refrigerated, the pickled mustard seeds will keep well for about 3 months. * Note: The seeds will continue to absorb liquid while they are refrigerated. In order to avoid a condiment that is too thick, you can periodically stir more white wine vinegar into the jar, about 1 tablespoon at a time, whenever necessary.