Homemade Pickled Mustard Seeds Recipe
Homemade Pickled Mustard Seeds offer a tangy, mildly sweet, and savory burst of flavor, perfect as a garnish for toasts, salads, roasted meats, and vegetables. This easy-to-make condiment combines yellow mustard seeds with a simple vinegar-based brine, resulting in a vibrant, versatile addition to enhance your dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus 2-3 days resting time)
- Yield: Approximately 1 16-ounce jar
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Pickled Mustard Seeds
- 4 ounces yellow mustard seeds
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
- 2 cloves garlic, peeled and lightly smashed (optional)
Instructions
- Prepare the Mustard Seeds: Place the mustard seeds into a 16-ounce glass jar, filling about one-quarter of the jar’s volume. If using garlic, add the peeled and lightly smashed garlic cloves to the jar.
- Boil the Brine: In a small saucepan, combine the rice vinegar, sugar, and kosher salt. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until the sugar and salt fully dissolve.
- Cook Mustard Seeds: Place the mustard seeds in a saucepot, cover with cold water, and bring to a boil. Once boiling, strain the mustard seeds using a sieve or fine mesh strainer, then transfer them to the prepared glass jar.
- Combine Ingredients: Pour the hot vinegar brine over the mustard seeds and garlic in the glass jar, ensuring the seeds are fully submerged.
- Cool and Store: Let the jar cool to room temperature or until it’s cool enough to handle, about 30 minutes. Seal the jar with a lid and refrigerate. Allow to rest for 2 to 3 days for the best flavor before serving. Store refrigerated for up to 2 weeks.
Notes
- If using a larger 32-ounce Mason jar, double the brine ingredients accordingly for proper coverage.
- To avoid spilling hot liquid when pouring into the jar, use a large container with a pouring lip, such as a glass measuring cup.
- For a spicy variation, add slices of hot pepper or a pinch of red pepper flakes to the jar before adding the brine.
- The mustard seed measurement can vary by about an ounce without affecting the outcome significantly.
- Store pickled mustard seeds in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks.
- Freezing is not recommended for this recipe.
Find it online: https://marthatasty.com/homemade-pickled-mustard-seeds-recipe/
