Pickled Mustard Seeds

These little tangy balls add a wonderful flavor and texture to a multitude of dishes as a final seasoning touch (you could even use these in place of salt!). Whether you like the sour pickle flavor, or the sweet (yum yum) flavor, we’ve got both for you to choose from.

Try sprinkling them over salads or pork chops when you feel your dish needs a little something …extra!


Toast seeds in a dry skillet until they start to turn a little golden, and start to ‘pop’ in the pan. Meanwhile, combine the remaining ingredients into a saucepan and bring to a simmer. Make sure not to use table salt – it contains iodine which can cloud the mixture over time.PickledMustardSeed2

Once the seeds are done, add them to the mixture. Simmer for 45 minutes or until the seeds pop when bitten between your teeth.PickledMustardSeed3


Pickled Mustard Seeds

Marla Hingley
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 24


  • ½ cup mustard seeds


  • 1 cup white vinegar
  • 2 Tbsp kosher salt do not use table salt with iodine
  • 2 Tbsp sugar
  • 1 cup water
  • 1 bay leaf


  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup water
  • 1 tsp celery seed
  • 1 tsp turmeric


  • For both versions, start by toasting the mustard seeds in a dry skillet over medium heat until they just start to pop, about 2-3 minutes.
  • Combine remaining ingredients in a saucepan and bring to a boil.
  • Pour toasted seeds into saucepan, reduce heat and simmer for 45 minutes, or until the seeds are tender enough to pop when bitten between your front teeth.
  • Pour mixture into small pint/250ml jar and allow to cool. Store in fridge for up to 3 months.


In addition to mustard seeds you could also create a blend with: coriander seeds, cumin seeds or fennel seeds.
Tried this recipe?Let us know how it was!
See also
Homemade Vanilla Extract


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