Pickled Mustard Seeds


Can you believe this is my 300th post? Neither can I! Thanks to everyone for reading this far! Now, on to the project post!

I originally made these as part of a recipe for those delectable uni bocadillos, but they also make a great condiment on their own, so I thought I’d post about them separately. For any mustard newbies, you most often find mustard seeds as part of whole-grain mustard, and their unique texture adds to the mustard experience. It’s hard to describe– once they absorb liquid, they transform from a dry, crunchy seed to something a little soft, with a nice little “pop” when you crunch them between your teeth.

Anyway, in addition to having them mixed into whole-grain mustard, you can also pickle them on your own to make a seed-only condiment for extra pop! I used yellow mustard seeds for this application, though you can also use brown if that’s all you can find.

Pickled Mustard Seeds

1/2 cup mustard seeds, yellow or brown

1 cup white vinegar

1 cup water

1 cup sugar

1 tbs. yellow mustard powder

1. Mix all ingredients except mustard seeds in a saucepan and bring to a boil.

2. Once the liquid is boiling, add mustard seeds and simmer for 5 minutes, until they swell and double in size.

3. Pour into a heat-proof container and cool. Store covered in the refrigerator, with the liquid, for up to two weeks. When ready to serve, drain them in a mesh strainer.


You can use these wherever you would use whole-grain mustard (though they’re milder, so you can use more)– they make a nice addition to a cheese plate as well!


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