Pickled Mustard Seeds: An easy way to add bold, bright flavor to sandwiches, dressings, and dips. This homemade condiment literally pops with flavor and texture!

pickled mustard seeds


I didn’t eat much mustard when I was growing up. And if I did, it was mixed into pasta salad, egg salad, or deviled eggs. So I think it’s fair to call those beloved dishes the introduction to my grown-up love of mustard’s pungent flavor. 

This recipe for Pickled Mustard Seeds is one of my favorite ways to enjoy mustard. You already know how much I love to make quick pickles and eat quick pickles, so the pickled part should come as no surprise.

A few favorite recipes of mine in the refrigerator pickles category are:

Pickled mustard seeds may sound a bit strange at first, but if you’re a fan of mustard and all the pickled things, you simply must try this quick pickling recipe. In just a few minutes’ time, you’ll have a jar full of so much incredible flavor, you’ll wonder how you ever got along without this condiment in your fridge!

pickled mustard seeds in a white dish

Our girls have taken pretty much the same stance on mustard as I did as a kid.

Just like me, it took them awhile to realize that the tangy flavor they like in certain dishes has everything to do with mustard. Their favorite thing to schmear on a ham sandwich right now is this particular pub style mustard. And it no longer freaks them out to say they like mustard!

Now Hatti and Tessa are much more adventurous when it comes to mustard, not afraid to give new mustard-y condiments and dishes a try. When I serve these pickled mustard seeds with grilled pork chops, they always add an extra spoonful to their plate. 

pickled mustard seed with fresh onions

I love how the little round mustard seed stays intact while simmering in the brine. This gives a tremendous amount of texture and crunch, popping tenderly like bits of caviar when you bite down on them. 

Pickled mustard seeds win not only in texture, but also in flavor. Every single seed is a delightful flavor bomb of sweet + tart + pungent.

pickled mustard seeds with a wooden spoon

How to pickle mustard seeds

This pickled mustard seed recipe requires just five ingredients, plus a little water. You’ll need yellow mustard seeds, white wine vinegar, sugar, kosher salt, and a fresh shallot. 

Create a simple brine in a saucepan on the stovetop, bring it to a simmer, and then add the mustard seeds. Let cook until seeds are tender and plump, and then stir in the sliced shallot. Remove from heat and let cool. That’s it!

eggs with pickled mustard seeds

What to do with pickled mustard seeds

Pickled mustard seeds contrast wonderfully with foods that are fatty and/or creamy. And they go great with fresh greens.

Take a look at the photo above, one of my favorite meals. I often enjoy a little peppery arugula with a hard boiled or fried egg. It’s a great breakfast or lunch with those little pops of pickled mustard seeds to wake up all the flavors. 

They also make an excellent (cold or hot) sandwich spread. Give it a try on a crispy, buttery grilled ham and cheese. So good!

Pickled mustard seeds are great whisked into salad dressings or sauces, or folded into egg salad, tuna salad, or chicken salad.

They’re also a striking dipping sauce for pretzels or sausage. Or a pretty topping for deviled eggs!

Another way to eat pickled mustard seeds is on a charcuterie board. I especially like them with an aged cheddar. 

pickled mustard seeds with eggs and a side salad

And as a bonus, pickled mustard seeds will stay fresh in the fridge for up to two months. When you’re looking for little bright pops of flavor, just reach for that jar!

Like this pickled mustard seeds recipe? Pin it!

pinterest image of a dish of pickled mustard seeds

I’d like to eat these pickled mustard seeds with these recipes:

pickled mustard seeds with a wooden spoon

Pickled Mustard Seeds

Yield: 24 servings
prep time: 10 minutes
cook time: 30 minutes
total time: 40 minutes
This homemade condiment is an easy way to add bold, bright flavor to sandwiches, dressings, and dips. It literally pops with flavor and texture!
4.5 Stars (67 Reviews)



  • In a medium saucepan over medium heat, combine white wine vinegar, water, sugar, and salt. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, and cook until seeds are tender and look a bit plumped, about 30 minutes. Stir in shallots and remove saucepan from heat.
  • Let mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate. When stored in an airtight jar and kept refrigerated, pickled mustard seeds will keep well for up to two months.


from a farmgirl’s dabbles

Nutrition Information:

Serving: 1 Calories: 13kcal Carbohydrates: 2g Sodium: 86mg Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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