Pickled Mustard Seeds
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!
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!
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.
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.
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!
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.
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!
I’d like to eat these pickled mustard seeds with these recipes:
- Apple and Blue Cheese Stuffed Grilled Pork Chops from Recipe Girl
- Salmon Cobb Salad from The View From Great Island
- Monte Cristo Sandwich from Macheesmo
Pickled Mustard Seeds
Ingredients
- ½ c. white wine vinegar
- ½ c. water
- 3 T. sugar
- ½ tsp. kosher salt
- ⅓ c. yellow mustard seeds
- 1 small to medium sized shallot thinly sliced into rings
Instructions
- 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.
Will this work with black mustard seeds? It’s all I have on hand I can’t find many recipes for pickled black mustard seeds online :(
The T with the sugar stands for Table spoons?
Have you ever tried it with brown seeds? I have a jar of mixed ones that I want to use up
Yes – T stands for tablespoons. I haven’t tried other kinds of mustard seeds, please let me know if you try it!
Do you have a preferred brand of mustard seed for this recipe?
I have tried different spices and herbs from different brands, and sometimes there is a real difference in the flavors.
Hi Dana – Although I definitely agree with you, I use a variety of different brands.
Do you drain the liquid before putting it in a container?
No, keep the liquid. :)
Hello,
I made this and it turned out bitter. Any idea why?
Thanks!
Hello Danielle – all I can say is that mustard IS bitter! The pickling makes it tangy and softens the seeds.
I’ve read that if you blanch the mustard seeds half a dozen times (cover in water, bring to boil, strain out water) it will help wash away the bitter tannins.
These look great! I love mustard. Can’t wait to try making my own at home.
great little flavor bombs, love the punch of these seeds, thank you for the pickling recipe
Such a unique recipe Brenda. You really have come to love mustard.
And now the girls are latching on to it!!