5.0 from 18 votes
Pickled Mustard Seeds Recipe - How to Make Pickled Mustard Seeds
Pickled mustard seeds is a wonder condiment, delivering tiny bursts of vinegary-sweet flavor in each bite. Learn how to make it at home with this recipe.
Prep Time
10 mins
Cook Time
10 mins
Soaking Time
2 hrs
Total Time
30 mins
Servings: 24
Calories: 24 kcal
Course:
Main Course , Condiments
Cuisine:
American
Ingredients
- 1/2 cup yellow mustard seeds
- 3/4 cup apple cider vinegar plus ¼ cup + more as needed
- 1/2 teaspoon salt
- 2 tablespoons Honey or sugar or more for more sweet and less bitter
- ½ - 1 teaspoon red pepper flakes optional
- ½ teaspoon black pepper
Instructions
- Rinse the mustard seeds with water through a sieve or through a cheese cloth.
- Add the rinsed seeds, 3/4 cup of the apple cider vinegar, and salt to a small bowl and soak for two hours at room temperature.
- Add the soaked mustard seeds to a small pot. Stir in the honey or sugar, red pepper flakes and black pepper. Bring to a quick boil, then reduce the heat and simmer for 20 minutes.
- Allow to cool. Stir in the remaining ¼ cup vinegar and transfer to a sealable jar or container. Keep in the refrigerator.
Cup of Yum
Notes
- Pickled mustard seeds will last several months refrigerated. If the seeds dry out or become too thick, as they will continue to absorb the liquid, simply swirl in a bit more vinegar to keep them moist.
Nutrition Information
Calories
24kcal
(1%)
Carbohydrates
2g
(1%)
Fat
1g
(2%)
Sodium
49mg
(2%)
Potassium
31mg
(1%)
Sugar
1g
(2%)
Vitamin C
0.2mg
(0%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 24
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 2g | 1% |
| Fat | 1g | 2% |
| Sodium | 49mg | 2% |
| Potassium | 31mg | 1% |
| Sugar | 1g | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.