Easy Pickled Mustard Seeds Recipe
Learn how to make pickled mustard seeds at home with this simple recipe - they're tangy and bold, great for topping sandwiches, meats, and charcuterie.
Servings: 24 tablespoons
Calories: 24kcal
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
Refrigerate in a sealed container - it will last several months refrigerated. Swirl in a bit of vinegar if it becomes too thick or dry.
Makes about 1.5 cups.
Nutrition
Calories: 24kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 49mg | Potassium: 31mg | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.3mg