Easy Pickled Mustard Seeds

Discover pickled mustard seeds, a versatile condiment that adds a burst of flavor and unique texture to any dish. Packed with tangy and spicy flavors, this pickled mustard seeds recipe, along with our Dijon Mustard Recipe, can elevate your dishes to new heights.

If you’re into pickling recipes, check out these favorites: Pickled Green Tomatoes, Pickled Peppers, Pickled Asparagus, Pickled Banana PeppersPickled Red OnionsPickled DaikonPickled Peaches and Pickled Cucumbers.

mustard seeds and a bay leaf in a silver saucepan.

What Are Pickled Mustard Seeds?

Pickled mustard seeds, also referred to as mustard caviar, are a flavorful condiment made by soaking whole mustard seeds in a vinegar brine. The dry seeds take on the bold vinegar flavor to add an element of acidic flavor to anything it’s added to.


Here are the key ingredients to make this pickled mustard seed recipe. For the full list of ingredients, reference the recipe card below.

  • Mustard Seeds
  • White Wine Vinegar
  • Brown Sugar
  • Kosher Salt

For pickling, a 5-6% acetic acid vinegar is recommended as it provides enough tartness without overpowering the natural flavors.

variety of labeled ingredients to make pickled mustard seeds.

How To Make

The pickling process is simple and quick. Here’s a brief overview of the key steps. The full list of instructions is in the recipe card below:

  • Blanching – This is an optional step to remove the excess bitterness.
  • Making The Condiment – Add all the ingredients to a saucepan and simmer away!

small herbs in a silver strainer over a clear glass bowl.

Types of Seeds

There are 3 different types to consider using. All will work well, however will provide different final results.  You can also mix and match.

Yellow Mustard Seeds

Yellow mustard seeds, also known as white mustard seeds, are tiny, round seeds of the plant. Yellow seeds have a mild, slightly spicy flavor. Despite their small size, they pack a flavorful punch and add a unique touch to many dishes.

They are the most commonly used types of mustard seeds. The names “yellow” and “white” refer to the color of the seeds when they are dry.

Brown Mustard Seeds

Brown mustard seeds are small, round seeds of the plant that have a deep, nutty flavor with a rich, dark brown color.

They have a slightly stronger flavor compared to yellow or white varietals, which makes for a more robust and spicy pickled mustard seeds recipe.

Black Mustard Seeds

Black mustard seeds are the small round seeds of the plant. They have a strong and nutty flavor and aroma. The black varietal is harder to find than yellow or brown. Additional details can be read on wikipedia.

yellow seeds in a silver pan with water.

Blanching The Seeds

Mustard seeds can be bitter, particularly the brown and black seeds. To remove some of the bitterness, blanch the seeds in boiling water a few times before proceeding with the recipe.

We tend to omit this step when utilizing yellow seeds, as we don’t find them overly bitter, but it’s up to you.

yellow seeds and bay leaf in a silver saucepan.


Sweet – To sweeten up the final product, increase the sugar by 1 tablespoon. We do recommend tasting the initial vinegar brine first to get a baseline flavor.

Spicy – If you love spice add in some red pepper flakes, to taste.

Vinegar – Use any vinegar you prefer. We prefer white wine vinegar, but apple cider vinegar or red wine vinegar also work.

water, sugar and bay leaf in a silver sauce pan.

Top 9 Serving Ideas

Pickled Mustard Seeds can be enjoyed in a variety of ways, as with it’s sister condiment Horseradish Mustard. Here are some ideas for incorporating them into your favorite dishes.

  1. Eggs – Smoked Deviled Eggs
  2. Charcuterie Platter
  3. Corned Beef Condiment (How to Cook Corned Beef)
  4. Potato Salad (Ensalada de Papa)
  5. Sandwich Spread
  6. Salad Dressing
  7. Beef or Lamb Condiment (Smoked Leg of Lamb, Picanha)
  8. Seafood Condiment
  9. Sauce Component (Mushroom Sauce)


Store the pickled seeds in an airtight glass container, away from direct sunlight and heat to prevent spoilage. Ideally, place the jar in a cool, dark pantry or cupboard for optimal preservation.

Monitor the final product for any signs of mold or off-odors, and discard if any irregularities are detected. If in doubt, throw it out!

Pickled Mustard seeds in a small bowl next to a silver spoon holding some.


  • Start by adding a small amount of pickled mustard seeds to your dishes, as their tangy and spicy flavors can be quite intense.
  • Pair pickled mustard seeds with creamy ingredients, like goat cheese or avocado, to balance their bold flavor. Think avocado toast!
  • Once jarred, marinate for a minimum of 24 hours, if you can. The longer they marinate the more flavorful they will be.


This recipe hasn’t been tested for canning. If canning, follow the proper canning methods as outlined on the NCHFP website.

yellow condiment in a small bowl with a silver spoon.


Pickled mustard seed have a rich history, originating in ancient India and China over 2,000 years ago. They were valued for their unique flavor and preservative qualities, which made them an essential ingredient in traditional recipes and a crucial element in long-distance trade. As trade routes expanded, they made their way to Europe, where they became an integral part of culinary traditions in France and England.

Today, it remain a popular condiment worldwide, appreciated for their tangy taste and versatility in both traditional and modern dishes.

Similar Resources

Dijon Mustard Recipe
Does Mustard Go Bad
Substitute For Dijon Mustard

Pickled Mustard seeds in a small bowl with a silver spoon.

Pickled Mustard Seeds

Discover pickled mustard seeds, a versatile condiment that adds a burst of flavor and unique texture to any dish. Packed with tangy and spicy flavors, this recipe can elevate your dishes to new heights. 
If you’re into pickling recipes, check out these favorites: Pickled Peppers, Pickled Asparagus, Pickled Banana PeppersPickled Red OnionsPickled DaikonPickled Peaches and Pickled Cucumbers.
5 from 61 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 Jar
Calories: 466kcal
Author: Darcey Olson
Cost: $4.00


  • cup mustard seeds ((*Note 1))
  • ½ cup water, plus more if blanching the seeds
  • ½ cup white wine vinegar ((*Note 2))
  • 3 tbsp brown sugar
  • ½ tsp kosher salt
  • 1 dried bay leaf
  • 1 small shallot, thinly sliced into rings



  • Add the mustard seeds to a small saucepan, cover with water and bring to a boil. Immediately strain through a fine mesh strainer. Repeat this step 1 more time to remove any excess bitterness from the seeds.


  • Add the water, vinegar, sugar, salt and bay leaf to the saucepan with the drained mustard seeds and stir to combine.
  • Bring the brine to a boil before reducing to a low simmer. Simmer for 15-20 minutes, or until the majority of the brine has been absorbed.
  • Remove from heat and stir in the shallots. Let cool before transferring to an airtight container in the refrigerator.


Note 1- Use your preferred color mustard seeds or mix and match (yellow, brown, black).
Note 2 - Use any vinegar you prefer: apple cider vinegar and red wine vinegar are great options.


Calories: 466kcal | Carbohydrates: 56g | Protein: 16g | Fat: 21g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 1193mg | Potassium: 597mg | Fiber: 8g | Sugar: 41g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 6mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

Join the Conversation

  1. 5 stars
    I love mustard seeds and I use them often. However, I’ve never thought of pickling them. This is such a great alternative. Thank you so much for this genius idea.

  2. 5 stars
    I’d never tried pickling mustard seeds until I found this recipe. And now I’m hooked! It’s so fun to make and absolutely delicious

  3. Avatar of Alexandra Alexandra says:

    5 stars
    These were so perfect for adding extra crunch to dishes – so tasty! We will definitely be keeping these on hand. Great, easy recipe.

  4. 5 stars
    I like this idea of pickled mustard, great to add to any other pickle. Need to try it, as I want to make homemade pickle.

  5. Avatar of Jane Emerald Jane Emerald says:

    5 stars
    I tried this, and it was so easy! I used to make pickled mustard seeds by soaking them in vinegar for a few days, but this method is so much easier.

  6. 5 stars
    I’ve always loved using mustard seeds in the kitchen, and I’ve always loved everything pickled. I don’t know how it took me so long to stumble across pickled mustard seeds! I especially enjoy the subtle spice of the yellow mustards seeds.

  7. Avatar of Genevieve Genevieve says:

    5 stars
    This was so tasty! I put the mustard seeds on a cheese board this past weekend and everyone raved about them.

  8. Avatar of Helen at the Lazy Gastronome Helen at the Lazy Gastronome says:

    5 stars
    At first I wasn’t too sure about this recipe, but it intrigued me. I made it and served it on brie cheese and crackers, like caviar. It was delicious!! I can think of so many cheeses this would light up!

  9. 5 stars
    This was great – we use a lot of mustard seeds in my house for Indian cooking, but these pickled mustard seeds were a great textural element in a salad I made last night. Thanks for the recipe!

  10. 5 stars
    I have tried this recipe out of curiosity as I just wanted to make mustard caviar. I was pleasantly surprised by how delicious the condiment is.

  11. Avatar of Joshua Weberg Joshua Weberg says:

    5 stars
    I tried these pickled mustard seeds on the avocado toast like the author suggested and wow! This was my first time ever having mustard seeds and I was very impressed! Will be making this again!

  12. 5 stars
    My fam always likes to have an extra spice, so I added red pepper flakes to my pickled mustard seeds and it turned out so delicious and satisfying!

  13. 5 stars
    I just had to try this recipe when I saw it because it’s so unique! These pickled mustard seeds were delish on top of burgers!

  14. 5 stars
    I placed a few of these on top of my shredded chicken tonight, and it gave it an incredible boost of flavor! This will surely become my new kitchen MVP.

  15. 5 stars
    I love these! The mustard seeds are so crunchy, and the pickle is so sweet and flavorful. I love how it’s not just a vinegar pickle—it has a lot of flavor to it.

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