With their pungent aroma, the mustard seeds impart an earthy flavor with the sharpness of the raw garlic providing a hit of umami. I know this won't be a problem, but you should eat these within 2 weeks after making.
Find this recipe here: http://www.feastingonart.com/2012/02/erwin-wurm-mustard-seed-garlic-pickles.html
