Pickled Mustard Seeds are a delicious and eye-catching garnish, condiment or flavor and texture boost to so many dishes!Jump to Recipe
Pickled Mustard Seeds are fun, festive, easy to make and add a big punch of flavor and texture to anything that lends itself to a mustard kiss. I love using these as a garnish because they have a caviar-like appearance and add a bit of sunny brightness.
Mustard seeds come in three varieties: black, brown and yellow. Yellow or brown are usually quite easy to find on the spice aisle of any grocery store, and are used for this recipe.
The seeds are combined with sugar, white vinegar and a bit of salt and cooked down until they are tender and plump. Be sure to stir them while cooking so that they do not scorch.
Once cooled, the finished seeds are ready to use and will keep well under refrigeration for up to 2 months!
I love adding these to salads, fish, chicken or pork dishes and any number of appetizers. My favorite is atop smoked salmon deviled eggs! Enjoy these little beauties!
Pickled Mustard Seeds
- ¾ cup water
- ½ cup white vinegar, any variety
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1/3 cup yellow mustard seeds
- 1 small shallot or 2 cloves garlic, optional
- In a medium saucepan, bring water, vinegar, sugar and salt to a simmer and add mustard seeds.
- Stir and turn heat down to medium low.
- Cook until seeds are tender and plumped, about 30 minutes.
- Remove from heat and allow seeds to cool to room temperature.
- Transfer to a glass jar and add a bit of shallot or garlic if you want extra flavor.
- Keep refrigerated for up to 2 months. Use as a garnish, condiment or to add extra flavor to any dish!