Go Back
–+ servings
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.

Pickled Mustard Seeds

No ratings yet
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 minutes
Cook Time 45 minutes
Total Time 50 minutes
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
 

  1. 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
  2. Bring to a gentle simmer over low heat
  3. Cook, stirring every few minutes, until seeds are plump and tender, about 45 minutes
  4. If seeds start drying out, add a splash of water to keep them just barely submerged
  5. Remove from heat and let cool to room temperature
  6. 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.

Tried this recipe?

Let us know how it was!