Simply pickled mustard seeds

Discover pickled mustard seeds, a versatile spice that adds a touch of flavor and a unique texture to any dish. Packed with tangy and tangy flavors, this pickled mustard seed recipe, along with our Dijon Mustard recipe, can take your dishes to a new level.

If you like pickled 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 flavorful condiment made by soaking whole mustard seeds in vinegar brine. The dry seeds take on the strong vinegar flavor and impart a tart flavor to anything they’re added to.

Ingredients

Here are the key ingredients for this pickled mustard seed recipe. See the recipe card below for the full ingredient list.

• mustard seeds
• white wine vinegar
• Brown sugar
• Kosher salt

A 5-6% acetic acid vinegar is recommended for pickling, as this provides sufficient acidity without drowning out the natural aromas.

How to do

The pickling process is simple and quick. Here is a brief overview of the most important steps. For the full list of instructions, see the recipe card below:

• blanching – This is an optional step to remove excess bitterness.
• Prepare the spice – Put all the ingredients in a saucepan and let simmer!

types of seeds

There are three different types to consider. Everything works fine but gives different end results. You can also mix and match.

Yellow mustard seeds

Yellow mustard seeds, also called white mustard seeds, are tiny, round seeds of the plant. Yellow seeds have a mild, slightly spicy taste. Despite their small size, they are full of flavor and add a unique touch to many dishes.

They are the most commonly used mustard seed varieties. The names “yellow” and “white” refer to the color of the seeds when dry.

Brown mustard seeds

Brown mustard seeds are small, round seeds of the plant that have a deep, nutty flavor and a rich dark brown color.

They have a slightly stronger flavor compared to yellow or white varieties, resulting in 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 and nutty flavor and aroma. The black variety is harder to find than the yellow or brown variety. Further details can be found on 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 a few times before continuing with the recipe.

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

variations

Sweet – To make the final product sweeter, increase the sugar by 1 tablespoon. We recommend trying the initial vinegar brine first to get a base taste.

Sharp – If you love spices, add some red pepper flakes to taste.

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

Top 9 serving ideas

Pickled mustard seeds can be enjoyed in a variety of ways. Here are some ideas on how to incorporate them into your favorite dishes.

1. Eggs – Smoked Devil Eggs
2. sausage platter
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, picanha)
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 end product for signs of mold or extraneous odors and discard if any irregularities are found. If in doubt throw away!

tips

• Start by adding a small amount of pickled mustard seeds to your dishes, as their tangy and spicy flavor can be quite intense.
• Pair pickled mustard seeds with creamy ingredients like goat cheese or avocado to balance out the bold flavor. Think avocado toast!
• After pouring, marinate for at least 24 hours if possible. The longer they marinate, the more flavorful they become.

Can

This recipe has not been tested for canning. When canning, follow proper canning methods outlined on the NCHFP website.

Story

Pickled mustard seeds have a long history, originating in ancient India and China over 2,000 years ago. They were prized for their unique flavor and preservative properties, making them an essential part of traditional recipes and a crucial element in long-distance trade. With the expansion of trade routes, they made their way to Europe, where they became an integral part of the culinary traditions of France and England.

Today it remains a popular spice around the world, valued for its tangy flavor and versatility in traditional and modern dishes.

Similar resources

Dijon Mustard Recipe
Does mustard go bad?
Substitute for Dijon mustard