Homemade Pickled Mustard Seeds

Pickled mustard seeds in a glass jar with the words pickled mustard seeds and the web address for two cloves kitchen dot com.

These pickled mustard seeds are a delicious homemade condiment that adds tiny bursts of lightly sweet, tart, savory flavor to your meal. They're an excellent garnish for everything from toasts to salads to roasted meats and vegetables!

5 from 77 votes

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Course: Condiment

Cuisine: American

Prep Time: 2

Cook Time: 5

Cooling Time: 30

Total Time: 37

Servings: servings

Calories: 81kcal

Equipment

Cutting Board
Kitchen Knife
Measuring Cup
Measuring Spoons
16 oz Glass Jar or Nonreactive Container
Small Saucepan
Wooden Spoon

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

General

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.

Storage

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.

Nutrition