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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

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Tender, tangy pickled mustard seeds with a caviar-like texture. A condiment that amps up meats, salads, and boards alike.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 24 tablespoons
Course: Dressing/Condiment
Cuisine: Global
Ingredients Equipment Method 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. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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.

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