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.

More Pickling Recipes: Pickled Peppers, Pickled Asparagus, Pickled Red Onions, and Pickled Cucumbers.

Course Condiments

Cuisine American

Keyword Mustard

Prep Time 5

Cook Time 30

Total Time 35

Servings Jar

Calories 466kcal

Author Darcey Olson

Cost $4.00

Ingredients

⅓ cup mustard seeds *Note 1
½ cup water, plus more if blanching the seeds
½ cup white wine vinegar *Note 2 & 3
3 tbsp brown sugar
½ tsp kosher salt
1 dried bay leaf
1 small shallot, thinly sliced into rings

Instructions

OPTIONAL: BLANCH THE SEEDS

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.

PICKLE THE MUSTARD 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.

Notes

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.

Note 3 - A 5-6% acetic acid vinegar is recommended.

Nutrition