Homemade Pickled Mustard Seeds

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Pickled mustard seeds are a delicious homemade condiment that provide big flavor and a delightful textural contrast to a variety of different dishes. They make a particularly nice addition to a charcuterie board or a topping for sandwiches, pâté, cheese, eggs and other rich foods.

Once you have a batch of these pickled mustard seeds in the refrigerator, you'll never want to be without them! They add so much flavor to savory dishes. The good news is that they are really easy to make at home. Ready to get started? Let's pickle some mustard seeds!

Bowl of pickled mustard seeds with a spoon and appetizers topped with mustard seeds.

Why This Recipe Works

It's just SO easy: combine yellow mustard seeds with white wine vinegar, water, brown sugar and salt. Simmer for about 40 minutes. DONE!
These little pearls of pungent mustard flavor add so much to savory dishes.
These little pickled seeds have a delightful texture and pop in your mouth (a little bit like a vegetarian version of caviar) making them a fun topping for just about anything.

Ingredients

Whole yellow mustard seeds are the perfect choice for this recipe.
Water, white wine vinegar, brown sugar and salt form the pickling brine for the seeds. Feel free to substitute apple cider vinegar or champagne vinegar for the white wine vinegar.

How to Make This Recipe

Place the mustard seeds in a fine mesh strainer and rinse them thoroughly. Transfer to a saucepan with the remaining ingredients.

Mustard seeds in a pan with water and a wooden spoon.

Bring the mixture to a boil over medium-high heat and then reduce the heat to low. Continue to simmer until the seeds have absorbed most of the brine, have plumped slightly and have a pleasantly pop-in-your-mouth texture, about 35-40 minutes. If the seeds begin to dry out before the desired texture is achieved, simply add another tablespoon or two of water and continue cooking as directed.

Pickled Mustard Seeds in a pan with a wooden spoon.

Remove from the heat and transfer to a jar. Cool to room temperature, cover and store in the refrigerator until you are ready to use them. They will keep tightly covered in the refrigerator for about a month!

Expert Tips

Be sure to keep an eye on the seeds as they cook and stir them occasionally.
If the seeds begin to dry out before the desired texture is achieved, simply add another tablespoon or two of water and continue cooking as directed.

Overhead shot of appetizers and pickled mustard seeds in a bowl with a spoon.

FAQs

What do pickled mustard seeds taste like?

They are indeed mustard-y, pleasantly pungent but with a little sweetness and tang. The texture of pickled mustard seeds is just as delightful as their taste....they are a bit gelatinous, tender on the inside but with a bit of a "pop" when you bite into them, like caviar.

How do I use pickled mustard seeds?

They are good with so many different savory dishes, especially those that are rich such as cheese, salami, ham, pâté, eggs, smoked or cured salmon and creamy salads (such as this shrimp salad). Pickled mustard seeds are also quite nice swirled into a simple vinaigrette and drizzled over cooked asparagus or green beans. Really, anywhere that mustard would be welcome, so would pickled mustard seeds.

How do I store pickled mustard seeds?

Store them in an airtight container (I use a small mason jar with a lid) in the refrigerator.

How long will pickled mustard seeds last in the refrigerator?

Pickled mustard seeds will last up to a month in the refrigerator.

Can I use a different type of vinegar in this recipe?

Yes! Feel free to use apple cider vinegar or champagne vinegar in place of the white wine vinegar.

Can I use a different type of sweetener in this recipe?

The brown sugar is such a nice pair with the mustard, but you can also use granulated sugar, maple syrup or honey.

Looking for more tasty Nordic-inspired condiments? Give these a try!

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