These pickled mustard seeds are a delicious homemade condiment that adds tiny bursts of lightly sweet, tart, savory flavor and texture to your meal. They're an excellent garnish for everything from salads to roasted meats and vegetables!
Why You'll Love Pickled Mustard Seed
This pickled mustard seed recipe is so fun - it's like adding little mustard caviar to your meal. The plump mustard seeds are softened a bit by the brine, giving them a soft but distinct pop when you bite into them.
And when you do, there's lightly tart, salty, and savory bursts of vinegary-sweet, mustard-y flavor that liven up whatever you're eating.
This recipe is my base pickling recipe and works well not only for mustard seeds but for quick-pickled vegetables, too.
Check out this spicy pickled onions recipe, these pickled serrano peppers, or these mixed pickles for ideas of what else to pickle.
Pickled mustard seeds are versatile. I've used these on everything from my gravlax tartine (an absolute favorite at my house) to eggs to sandwiches, charcuterie plates, and cheese boards. They lighten up a rich roasted meat dish and add a ton of flavor to savory roasted vegetables.
This recipe is super easy and quick! Measure and heat the ingredients for the brine, pour over the seeds in a glass jar, and you're ready to go.
When it comes to adding flavor to meals, this is a healthy option. Mustard seeds are packed with nutrients and add lots of flavor to a meal without adding a ton of sugar or fat.
You can also make this in advance. I always have a jar of some kind of homemade quick pickle in the fridge, whether it's pickled mustard seed, pickled hot peppers, or pickled vegetables. They make such great condiments (and snacks!)
What You'll Need
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- Mustard Seed The best pickled mustard seeds in my opinion are made with yellow seeds but feel free to substitute for a different color. You can make pickled black mustard seeds or pickled brown mustard seeds, too. You should be able to find these at the grocery store, but if not, this is my favorite spice shop to order from!
- Rice Vinegar I suggest using unseasoned rice vinegar so that you can control the amount of salt and sugar in the brine. You may also see this labeled rice wine vinegar.
- Sugar You can use organic cane sugar or regular granulated sugar. Brown sugar will produce a darker brine and a unique flavor.
- Kosher Salt If using table salt, you'll want to reduce the amount of salt you use by half and taste for seasoning. Kosher salt is less salty per teaspoon than table salt or sea salt.
- Fresh Garlic is optional. This lends another layer of flavor to the mustard seeds.
How to Make Quick Pickled Mustard Seeds
Step One Place the mustard seeds into the glass jar. You are looking for them to fill about one-quarter of a 12- to 16-ounce glass Mason jar.
Step Two If using the garlic, smash the cloves with the heel of your knife or a flat, heavy object like a frying pan. Peel the garlic cloves and place them in the glass jar.
Step Three Add the salt, sugar, and vinegar to a pot or small saucepan. Bring to a boil over medium-high heat. Reduce the heat and let simmer until the salt and sugar have dissolved.
Step Four Place the mustard seeds in a saucepot covered with cold water, bring to a boil, then strain the mustard seeds from the water using a sieve or fine mesh strainer. Add them to their glass jar.
Step Five Pour the liquid over the ingredients in the glass jar. Let cool to room temperature or until the jar is cool enough to hold (about 30 minutes) before adding the lid. Refrigerate for up to 2 weeks.
Recommended Equipment
Frequently Asked Questions (FAQs)
Mustard seeds are the small, round seeds of mustard plants. Ground mustard is the result of grinding those mustard seeds into a powder.
Mustard seeds have fiber, selenium, manganese, and magnesium, all of which are important nutrients. Plus, they add a ton of flavor to your meal without a lot of sugar or fat. For full nutrition information, consult the recipe card below.
You can also read more in this article: health benefits of mustard seeds.
Yellow mustard seeds are most commonly used to pickle. They are the mildest in flavor and lend themselves well to a number of dishes. Black mustard seeds and brown mustard seeds can also be pickled, but are more prone to bitterness and can be quite pungent.
Variations
Different Types of Mustard Seeds Try using brown or black mustard seeds in place of yellow.
Bay Leaves It's said that adding bay leaves can keep the texture a bit crunchier because the tannins prevent the cell walls from breaking down. I have not noticed a big difference here, but give it a try and see if you like the result!
Spicy You can add a little spice to this recipe by slicing some hot peppers or spooning some red pepper flakes into the jar before adding the brine.
Different Vinegar Try this with a different variety of vinegar to see what you like best. You can try white wine vinegar, apple cider vinegar, or champagne vinegar. White vinegar is an option that will produce a very acidic pickle.
How to Store
Fridge Store in a glass jar with a lid or other tightly sealed nonreactive container, such as a locking glass storage container. They stay fresh in the fridge for about 2 weeks.
For the strongest flavor, let the pickled mustard seeds sit in the fridge for 2 to 3 days before using them.
Freezer I do not recommend freezing this recipe.
Expert Tips
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- If you're looking to use your mustard seeds right away and are wondering if they're ready to use, check to see if they are tender and plump. They should have softened a bit in the hot liquid. They're ready when the seeds have absorbed enough of the pickling liquid to taste tangy and somewhat sweet.
- If you have difficulty getting the hot liquid into the jar without spilling, try pouring the brine into a large container with a lip first, like a big glass measuring cup.
How to Serve
Pickled mustard seed is a condiment that's great on a variety of dishes. Here are some of my favorite ways to use them:
Sandwiches Adding these to any sandwich will give it an upgrade. I love it on this turkey egg and cheese sandwich.
Salads Pickled seeds are wonderful in salad dressings to provide tang, texture and crunch. This side salad would be excellent with a spoonful over the top. They're also excellent added to warm potato salad!
Toasts Try adding to avocado toast in place of the lime juice, or to a piece of bread fried in a pan with olive oil and topped with chili scrambled eggs.
Charcuterie Board or Cheese Plate Any combination of meats, cheese, and crackers or bread would be great!
Burgers These are wonderful to lighten up your next burger. Try these on these Turkey Smash Burgers or this Air Fryer Turkey Burger in place of traditional mustard.
More Pickle Recipes to Try
📖 Recipe
Homemade Pickled Mustard Seeds
Equipment
- Measuring Cup
- Small Saucepan
Ingredients
- 4 ounces mustard seeds yellow
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
- 2 cloves garlic peeled and lightly smashed, optional
Instructions
- Place the mustard seeds into the glass jar. You are looking for them to fill about one-quarter of a 12- to 16-ounce glass Mason jar.
- If using garlic, add the peeled and lightly smashed cloves to the jar.
- Add the salt, sugar, and vinegar to a pot or small saucepan. Bring to a boil over medium-high heat. Reduce the heat and let simmer until the salt and sugar have dissolved.
- Place the mustard seeds in a saucepot covered with cold water, bring to a boil, then strain the mustard seeds from the water using a sieve or fine mesh strainer. Add them to their glass jar.
- Pour the liquid over the ingredients in the glass jar. Let cool to room temperature or until the jar is cool enough to handle (about 30 minutes) before adding the lid.
- Serve or refrigerate for up to 2 weeks.
Notes
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- If you have difficulty getting the hot liquid into the jar without spilling, try pouring the brine into a large container with a lip first, like a big glass measuring cup.
- You can make the pickled mustard seeds spicy by adding a few slices of a hot pepper or a pinch of red pepper flake to the glass jar before pouring in the pickling liquid.
- The measurement of mustard seeds doesn't need to be exact. If you're using the recommended size jar, you can be off by an ounce or so and still be fine.
- Fridge Store in a glass jar with a lid or other tightly sealed nonreactive container, such as a locking glass storage container. They stay fresh in the fridge for about 2 weeks.
- For the strongest flavor, let the pickled mustard seeds sit in the fridge for 2 to 3 days before using them.
- Freezer I do not recommend freezing this recipe.
Sharina says
I made two variations of these pickled mustard seeds - the yellow mustard seeds and brown mustard seeds. Both turned out so good and satisfying!
Genevieve says
Amazing! I'm so glad you enjoyed them.
Elizabeth S says
These are so good! I made mine to add to potato salad and everyone at the party loved it. Between the texture and flavor, it's a win.
Genevieve says
Thanks so much, Elizabeth! I'm glad to hear it!
Addison says
These mustard seeds were so flavorful! Such an easy and delicious recipe.
Genevieve says
Wonderful! I'm glad you enjoyed them, Addison.
Relle says
I always wanted to try this. Happy I found a great recipe. So good. Thank you.
Genevieve says
Yay! Thanks Relle!
Jo Keohane says
I was excited to try these for the first time and they didn't disappoint!! Great recipe, and they add a wonderful texture.
Genevieve says
Thanks so much, Jo!