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Pickled Mustard Seeds

Elevate Your Dishes with Homemade Pickled Mustard Seeds

Homemade pickled mustard seeds add a tangy zing to your dishes, transforming them into extraordinary delights.
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Prep Time 12 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 10 tablespoons
Course: Appetizers
Cuisine: American
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickle Brine
  • 1/4 cup yellow mustard seeds Main ingredient for flavor.
  • 3/4 cup white wine vinegar Can substitute with apple cider vinegar.
  • 1/2 teaspoon sea salt Kosher salt can be used.
  • 2 tablespoons honey Use agave syrup for a vegan option.
For Flavor Enhancement
  • 1 teaspoon mustard powder Optional but recommended.
  • 1/2 teaspoon red pepper flakes Adjust to taste.
  • 1 tablespoon finely minced shallots For added sweetness and aroma.

Equipment

  • medium bowl
  • Medium saucepan
  • Clean jar

Method
 

Step-by-Step Instructions
  1. Start by placing ¼ cup of yellow mustard seeds in a medium bowl. Cover with water and soak for 12 hours.
  2. Drain the mustard seeds and transfer to a medium saucepan. Add ¾ cup of white wine vinegar, ½ teaspoon of sea salt, 2 tablespoons of honey, 1 teaspoon of mustard powder, and ½ teaspoon of red pepper flakes. Stir well.
  3. Place the saucepan over medium-high heat and bring to a gentle boil. Reduce heat to low, simmer uncovered for about 20 minutes.
  4. Remove from heat and stir in 3 tablespoons of white wine vinegar and 1 tablespoon of finely minced shallots.
  5. Allow to cool for about 15 minutes, then transfer to a clean jar and seal. Refrigerate for up to 2 weeks.

Nutrition

Serving: 1tablespoonCalories: 25kcalCarbohydrates: 6gSodium: 120mgPotassium: 30mgSugar: 5gCalcium: 2mg

Notes

Allow your pickled mustard seeds to sit in the fridge for at least a day for the best flavor enhancement.

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