Pickled Mustard Seeds: How to Make Them
Pickled mustard seeds is a wonder condiment, delivering tiny bursts of vinegary-sweet flavor in each bite. Learn how to make it at home with this recipe.
Have you ever tried pickled mustard seeds? They’re such a unique flavor and texture addition to many different meals. You’d be forgiven to think that pickled mustard seeds taste the same as homemade mustard, which is made from the exact same ingredients.
Pickled mustard seeds are much different from mustard in so many ways.
Let’s discuss this interesting condiment.
What Are Pickled Mustard Seeds?
Pickled mustard seeds are dry mustard seeds that have been soaked in a flavored vinegar solution until they absorb and swell with that infused flavor. The seeds are popularly used as a condiment, sandwich topping, salad dressing accompaniment, and can be frequently found on charcuterie boards.
Let’s talk about how we make them, shall we?
How to Pickl Mustard Seeds – the Recipe Method
First, rinse 1/2 cup of yellow mustard seeds with water through a sieve or through a cheese cloth.
Next, add the rinsed seeds, 3/4 cup of apple cider vinegar, and 1/2 teaspoon salt to a small bowl. Soak the seeds for two hours at room temperature.
Next, add the soaked mustard seeds to a small saucepan. Stir in 2 tablespoons of honey or sugar (optional for a touch of sweetness), 1/2 to 1 teaspoon of red pepper flakes if you’d like a bit of heat, and 1/2 teaspoon black pepper. Skip the flakes if you’d like a milder condiment.
Bring to a boil, then reduce the heat and simmer for 20 minutes.
Allow to cool. Stir in an extra ¼ cup of vinegar and transfer to a jar or container and seal. Keep in the refrigerator.
Boom! You’ve got yourself some pickled mustard seeds. They look wonderful, don’t they? Tiny little burst of flavor that will add a bit of zing to any dish.
Tips for Making Pickled Mustard Seeds
- Recipe Variations. You can add other ingredients to play with the flavors. Some ideas include chopped onion, garlic (though it won’t last as long), other seasonings like turmeric, crushed peppercorns, spicy chili powders, dried herbs and more.
- Other Liquids. Try replacing some of the vinegar with another flavorful liquid, like beer, wine or juice. This will change the final flavor of the condiment, which could be fun and interesting.
- Mustard Seeds. I’ve made this with yellow mustard seeds, as they are the most popular for serving, but you can make pickled mustard seeds with brown or black mustard seeds. Those seeds are more bitter, so plan accordingly.
- Vinegar. I’ve used apple cider vinegar for the sweetness and tang, but feel free to substitute other vinegars, such as white wine vinegar or champagne vinegar.
- Bitterness. Mustard seeds have an inherent bitterness to them. If you feel the resulting condiment is too bitter, try soaking the seeds for longer, or use more honey or sugar. You can also bring the seeds to a quick boil in water then rinse them off a few times to remove the bitter tannins before continuing with the vinegar.
How Long Do Pickled Mustard Seeds Last?
Pickled mustard seeds will last several months refrigerated. If the seeds dry out or become too thick, as they will continue to absorb the liquid, simply swirl in a bit more vinegar to keep them moist.
10 Ways to Use Pickled Mustard Seeds
- Swirl them into a spinach salad with a zingy vinaigrette.
- Stir them into dressings for a flavor and texture boost.
- Spoon them onto deviled eggs for an appetizer upgrade.
- Stir them into egg salad for a new take on egg salad sandwiches.
- Scoop them onto a sandwich instead of mustard.
- Use them as a topping for grilled sausages or hot dogs, or over grilled pork chops or chicken breast.
- Scoop them over fatty meats, like corned beef, steaks, roasts or pulled pork.
- Serve them with your next charcuterie board.
- Swirl them into your favorite dips.
- Spoon some into your next potato salad.
Mustard Recipes
If you enjoy mustard, try making some at home. Here are some links to the different homemade mustards I enjoy making.
- Homemade Whole Grain Spicy Beer Mustard
- Homemade Habanero Mustard
- Beer-Honey Mustard
- Homemade Yellow Mustard
- How to Make Homemade Mustard: The Basics
See the list of mustard recipes in our Homemade Condiments Recipes.
Here are some links to purchase mustard seeds from Amazon. These are affiliate links, my friends. I buy them in bulk for making mustard whenever I want. Great stuff!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1/2 cup yellow mustard seeds
- 3/4 cup apple cider vinegar plus ¼ cup + more as needed
- 1/2 teaspoon salt
- 2 tablespoons honey or sugar or more for more sweet and less bitter
- ½ - 1 teaspoon red pepper flakes optional
- ½ teaspoon black pepper
-
Rinse the mustard seeds with water through a sieve or through a cheese cloth.
-
Add the rinsed seeds, 3/4 cup of the apple cider vinegar, and salt to a small bowl and soak for two hours at room temperature.
-
Add the soaked mustard seeds to a small pot. Stir in the honey or sugar, red pepper flakes and black pepper. Bring to a quick boil, then reduce the heat and simmer for 20 minutes.
-
Allow to cool. Stir in the remaining ¼ cup vinegar and transfer to a sealable jar or container. Keep in the refrigerator.
Pickled mustard seeds will last several months refrigerated. If the seeds dry out or become too thick, as they will continue to absorb the liquid, simply swirl in a bit more vinegar to keep them moist.
6 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
After you soak the mustard seeds for two hours, do you discard the soaking liquid or add it to the pot?
I haven’t had a chance to make this yet, but it sounds wonderful!
Rebecca, leave it in. The liquid will actually absorb into the seeds. Let me know how it turns out for you.
Mike: These are good on a sandwich. Yes, they are a bit bitter, and next time I will try your remedy for that. I used yellow seeds, 3/4 t of red pepper flakes, which was not enough, and 2 T of mesquite honey. It wasn’t sweet. It smelled rather like honey mustard sauce while it was simmering, but then the bitterness came out at the end.
Thanks for the recipe. I’d never heard or even thought of pickled mustard seeds before. I like the deviled egg idea.
Kathy
Thanks, Kathy! I appreciate it!
They have one problem-they are flat-out addicting. You will never want to be without them.
Kathy
Agreed, Kathy! I love these so much.