Pickled Mustard Seeds
Pickled mustard seeds are an easy and delicious homemade condiment that adds a tangy, salty, and sweet burst of flavor to many dishes! Try them with sandwiches, salads, charcuterie boards, and more!
Servings: 16 servings
Calories: 39kcal
Equipment
Ingredients
- ½ cup water
- ½ cup distilled white vinegar
- 3 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon MSG (optional)
- ½ cup mustard seeds
- ½ small shallot
- ¼ cup fresh dill
- 2 cloves garlic
Instructions
- 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.
Notes
-
- 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!
Nutrition
Serving: 1tablespoon | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Sodium: 438mg | Fiber: 1g | Sugar: 3g
