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?
Pickled Mustard Seeds Ingredients
- Yellow Mustard Seeds.
- Apple Cider Vinegar.
- Salt.
- Honey. Or sugar or more for more sweet and less bitter.
- Red Pepper Flakes. Optional.
- Black Pepper.
How to Pickle 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.
Recipe Notes & Tips
- 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.
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.
Pickled Mustard Seeds Recipe - How to Make Pickled Mustard Seeds
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
Rick says
At any point, after soak, pre-boil, or after boil (and pre-xtra 1/4 cup ACV), do you drain the seeds?
Mike Hultquist says
No need to drain, Rick. You CAN rinse them first if you like, but after that, no need unless you have way too much liquid. Enjoy!
DAWN MURRAY says
great recipe!
Mike Hultquist says
Thanks, Dawn!
Jeremy Heyl says
I made this with 1/2 yellow and 1/2 brown seeds mainly for contrast and eye appeal and I have to say its fantastic. I made a mustard sauced pork tenderloin last night and subbed in a tablespoon of the pickled seeds for one of the 2&1/2 tablespoons (of mustard) called for and it really added excellent flavor and pop. I liked it so much I found myself putting it on the potatoes on my plate when I had finished all the pork! I used 1 teaspoon of red pepper flakes and the heat is barely noticeable; but I don't mind at all as I'm going to play with this. Different vinegars, more spice, etc... I'm fairly certain this is going to play well during my summer BBQ season. Thanks!
Mike Hultquist says
Excellent! Glad you enjoyed it, Jeremy. Yes, you can definitely play with this recipe - consider it a base. Happy experimenting!
Gary Z says
Michael, Do you cover the pot while simmering?
Mike Hultquist says
I do not, Gary, though you can if you feel too much liquid is being lost.
Katie C says
I haven't tried this yet, but it sounds amazing! Do you know if it is possible to can these?
Michael Hultquist - Chili Pepper Madness says
Katie, yes, you should able to can these in a water bath with low enough pH - shoot for 3.5 or lower for home preserving. Or use a pressure canner.
Grace Southwick says
I used a maple vinegar and they were tremendous. I topped a seared pork loin with them and dressed it with a reduction of pan drippings, butter, honey, and more of the maple vinegar. They were like mustard caviar. Sweet and tangy! Thanks for the recipe. They were simply splendid!!!!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks, Grace!
Cara says
This is great! I made half a recipe to try it out and we finished it the same night 🙂 greetings from the Netherlands!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Cara!
Rebecca J Hoffman says
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!
Michael Hultquist - Chili Pepper Madness says
Rebecca, leave it in. The liquid will actually absorb into the seeds. Let me know how it turns out for you.
Kathy says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathy! I appreciate it!
Kathy says
They have one problem-they are flat-out addicting. You will never want to be without them.
Kathy
Michael Hultquist - Chili Pepper Madness says
Agreed, Kathy! I love these so much.
Jayson says
Boiling the mustard seeds, straining them and repeating many times will remove the bitter tannins.
M says
How many times would you suggest?
Lou says
do you boil prior to soaking in vinegar or after?