Easy Pickled Mustard Seeds

Discover pickled mustard seeds, a versatile spice that adds a burst of flavor and a unique texture to every dish. Packed with hot and spicy flavors, this pickled mustard seed 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 Peppers, Pickled Asparagus, Pickled Banana Peppers, Pickled Red Onions, Pickled Daikon, Pickled Peaches, and Pickled Cucumbers.

What are pickled mustard seeds?

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

Component

Here are the key ingredients for making this pickled mustard seed recipe. For the full ingredient list, see the recipe card below.

• mustard seeds
• White wine vinegar
• Brown sugar
• kosher salt

For pickling, 5-6% acetic acid vinegar is recommended because it provides sufficient acidity without overpowering the natural flavors.

How to Make

The pressing process is simple and fast. Below is a brief overview of the main steps. The full list of instructions is on the recipe card below:

• the white – This is an optional step to remove the excess bitterness.
• Preparing the spice – Add all the ingredients to the pot and cook!

Types of seeds

There are 3 different types that you should consider using. All will work well, however will provide different end results. You can also mix.

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 taste. Despite their small size, they pack a tasty punch and add a unique touch to many dishes.

They are the most common 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 varieties, which makes for a stronger and spicier pickled mustard seed recipe.

Black mustard seeds

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

Blanching The Seeds

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

We tend to skip this step when using yellow seeds, as we don’t find them too bitter, but it’s up to you.

Variations

sweet – To sweeten the final product, increase the sugar by 1 tablespoon. We do recommend tasting the initial vinegar solution first to get a basic taste.

spicy – If you like spices, add in some red pepper flakes, according to taste.

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

Top 9 serving ideas

Pickled mustard seeds can be enjoyed in a variety of ways. Here are some ideas for incorporating them into your favorite dishes.

1. Eggs – smoked deviled eggs
2. Charcuterie tray
3. Corned beef seasoning (how to cook corned beef)
4. Potato salad (Ensalada de Papa)
5. sandwich spread
6. salad dressing
7. Beef or lamb seasoning (smoked leg of lamb, picania)
8. Seafood seasoning
9. sauce component (mushroom sauce)

storage

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 signs of mold or off-odors, and discard if any irregularities are detected. If in doubt, throw it away!

tips

• Start by adding a small amount of pickled mustard seeds to your dishes, as their pungent, 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!
• After the jar, put in at least 24 hours, if you can. The longer they settle, the tastier they will be.

canning

This recipe has not been tested for canning. If canning, follow the correct canning methods as described on NCHFP Website.

history

Pickled mustard seeds have a rich history, originating in ancient India and China over 2,000 years ago. They were prized for their unique taste and preservation qualities, making 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 remains a popular spice around the world, valued for its pungent flavor and versatility in both traditional and modern dishes.

similar resources

Dijon mustard recipe
Does mustard go bad?
Substitute for Dijon mustard