Apple Mostarda

1. Add 1/4 cup of mustard seeds to a bowl and cover with water. Season with a thick pinch of salt.
2. Wrap and leave out overnight (or up to 3 days) at room temp.
3. Strain off the water, add to a pot, cover with fresh water, and boil on high until thickened.
4. Repeat step 3, 2 more times (3 total).
5. Add in 1 cup red wine vinegar, 1 cup apple juice, and 1 cup sugar and reduce by half on medium then lower the heat to medium-low and cover.
6. Continue cooking the mustard seeds until tender.
7. Fine dice or brunoise 1 white onion and 2 red apples (add juiced lemon to the apples as you cut them to avoid browning).
8. Pick two metric pinches of thyme.
9. Heat a tablespoon of vegetable oil on medium-high and sweat the onions until fragrant. Season with salt and add in the apples and sauté for 1 minute.
10. Deglaze with 1/3 cup of apple cider and add in the pickled mustard seeds.
11. Cook on medium until the liquid has become thick and glossy.
12. Stir in the thyme and check for seasoning as needed.