Pickled Mustard Seeds are an easy and delicious homemade condiment that adds a tangy, salty, and sweet burst of flavor to a multitude of dishes! If you prefer them less sweet, just use the brine from these zesty refrigerator dill pickles instead.
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This delicious recipe is a unique condiment that can be used to add flavor and texture to sandwiches, pear arugula salad, keto deviled eggs, grilled ribeyes, dill potato salad, an easy charcuterie board, and more!
Pickled mustard seeds are an absolute flavor bomb with a texture similar to caviar. The brine softens the seeds, giving them a satisfying pop when you bite into them.
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Why You'll Love This Recipe
- This is a versatile condiment that you can use on a wide variety of dishes.
- This recipe makes a great vegan alternative to caviar!
- It doesn't take long to make this recipe and it only requires a few ingredients.
- You can easily make this recipe ahead of time!
What You Need For This Recipe
Ingredients & Substitutions
- Mustard seeds: I use yellow mustard seeds, but you can use brown or black mustard seeds if you prefer (the darker the seed, the more of a kick they'll have).
- Salt: Kosher salt or sea salt.
- Sugar: White granulated sugar or brown sugar. You can also use honey or maple syrup.
- MSG: Optional.
- Herbs: I like to use dill, but you can also use bay leaves and other herbs.
- Vinegar: Distilled white vinegar, apple cider vinegar, or white wine vinegar.
- Shallot: You can also use onion.
- Garlic: Use 1-2 cloves, or omit if you prefer.
- Other ingredients to consider: Fresh peppers, red pepper flakes, peppercorns.
How To Make Pickled Mustard Seeds
Step 1: Add water, vinegar, salt, sugar, and msg to a small saucepan or pot and stir over low heat until everything is dissolved. Bring to a simmer and stir in mustard seeds. Cover and cook over low heat for 30 minutes.
Step 2: Check to ensure that seeds are plump and soft, then remove from heat. Add in chopped shallot, 1-2 cloves of garlic, and freshly chopped dill and mix.
Step 3: Allow mustard seeds to cool until they reach room temperature. Add to a mason jar or airtight container and store in the refrigerator.
Pro Tip: I like to keep the garlic, shallots, and dill in the pickled mustard seeds so they absorb even more flavor over time, but you can remove them before storing mustard seeds if you want.
Recipe FAQs
You can use pickled mustard seeds to enhance the flavor of a wide range of dishes, from sandwiches and flatbreads to cheese boards, salads, eggs, meats, dips, and more!
You can remove the bitterness from mustard seeds by blanching them. This may take multiple repetitions. Alternatively, you can neutralize the bitterness with the addition of sugar, maple syrup, or honey.
Yellow mustard seeds work best for pickling, but you can also use black or brown mustard seeds, although they tend to have more of a kick, similar to horseradish.
Pro Tips
- If you want to make more pickle recipes, you can increase the amount of brine and use it to make pickled cucumbers, pickled mixed carrots, onions, and more!
- The seeds should absorb most of the liquid by the time they're done cooking, but you can strain excess brine if you need to.
- For the strongest flavor, store it in the fridge for 2 days before eating.
- Keep refrigerated in an airtight container for a month or more!
- Did you know you can also make pickled mustard greens too, here's a recipe you can try!
Related Recipes
If you enjoy this recipe, try these other pickle recipes too!
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Ingredients
Equipment
Method
- Add water, vinegar, salt, sugar, and msg to a small saucepan or pot and stir over low heat until everything is dissolved. Bring to a simmer and stir in mustard seeds. Cover and cook over low heat for 30 minutes.
- Check to ensure that seeds are plump and soft, then remove from heat. Add in chopped shallot, 1-2 cloves of garlic, and freshly chopped dill and mix.
- Allow mustard seeds to cool until they reach room temperature. Add to a mason jar or airtight container and store in the refrigerator.
Nutrition
Notes
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- I like to keep the garlic, shallots, and dill in the pickled mustard seeds so they absorb even more flavor over time, but you can remove them before storing mustard seeds if you want.
- The seeds should absorb most of the liquid by the time they're done cooking, but you can strain excess brine if you need to.
- If you want to make more pickle recipes, you can increase the amount of brine and use it to make cucumber pickles, pickled carrots, onions, and more!
- For the strongest flavor, store in the fridge for 2 days before eating.
- Keep refrigerated in an airtight container for a month or more!
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