Pickled Mustard Seeds

Name: Pickled Mustard Seeds
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1/2 cup yellow mustard seeds; 3/4 cup rice wine vinegar; 3/4 cup water; 1/4 cup sugar; 1/2 tbsp kosher salt

Tender, tangy pickled mustard seeds with a caviar-like texture. A condiment that amps up meats, salads, and boards alike.

Why You'll Love Pickled Mustard Seeds

These pickled mustard seeds simmer for about 45 minutes until the seeds turn plump and tender, picking up a tangy bite from rice wine vinegar. The texture pops between your teeth like caviar, good on beef tartare, pork chops, or a cheese board.

Tips and Tricks

Stir the seeds regularly to prevent sticking and ensure even plumping.
Add water if the seeds start drying out during cooking to keep them submerged.
Use a low simmer to gently soften the seeds without breaking their skins.

Variations

Try using brown or black mustard seeds for a different flavor profile.
Add whole peppercorns, garlic, or bay leaves to the simmer for extra aromatics.
Finish with a splash of honey or maple syrup for a subtle sweetness.

Substitutions

White wine vinegar or apple cider vinegar can replace rice wine vinegar.
Regular table salt can be used instead of kosher salt, but reduce quantity slightly.
Light brown sugar or coconut sugar can substitute for granulated sugar.

Best Served With

Beef tartare or steak tartare
Pork chops and roasted pork dishes
Charcuterie and cheese boards
Sandwiches and grain bowls

How to Store Leftovers

Keep pickled mustard seeds refrigerated in an airtight jar or container. They will keep for several months and develop more flavor over time.

Common Questions

Do I need to sterilize the jar for storage?

While sterilizing is not required for refrigerator storage, use a clean jar and keep seeds submerged in brine for best preservation.

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Can I use this recipe with brown or black mustard seeds?

Yes! Brown or black mustard seeds will give a spicier, more robust flavor. Yellow seeds are milder and slightly sweeter.

Close-up of a glass jar filled with small, round, light brown mustard seeds soaking in liquid, possibly pickling brine or vinegar. The seeds are tightly packed and glossy.

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Tender, tangy pickled mustard seeds with a caviar-like texture. A condiment that amps up meats, salads, and boards alike.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Total Time 50

Servings: 24 tablespoons

Course: Dressing/Condiment

Cuisine: Global

Calories: 659

Ingredients Equipment Method Nutrition Notes

Ingredients

½ cup yellow mustard seeds
¾ cup rice wine vinegar
¾ cup water
¼ cup sugar
½ tablespoon kosher salt

Equipment

Small saucepan
Airtight jar or container for storage
Wooden spoon or heatproof spatula

Method

Combine ½ cup yellow mustard seeds, ¾ cup water, ¾ cup rice wine vinegar, ¼ cup sugar, and ½ tablespoon kosher salt in a small saucepan
Bring to a gentle simmer over low heat
Cook, stirring every few minutes, until seeds are plump and tender, about 45 minutes
If seeds start drying out, add a splash of water to keep them just barely submerged
Remove from heat and let cool to room temperature
Transfer to a jar or airtight container and store in the fridge. It will keep for months.

Nutrition

Calories: 659kcalCarbohydrates: 74gProtein: 22gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gSodium: 3512mgPotassium: 633mgFiber: 10gSugar: 56gVitamin A: 26IUVitamin C: 6mgCalcium: 246mgIron: 8mg

Notes

Storage: Because it's a vinegar-sugar brine, this keeps sealed in the fridge for months. The seeds settle as they sit, so give the jar a stir before serving.