5.0 from 12 votes
Pickled Mustard Seeds
Follow this small batch (10 oz) recipe for Pickled Mustard Seeds to create a non bitter condiment that is so versatile, you'll want to have a jar of it in your refrigerator at all times!
Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings: 20 tbsp
Calories: 26 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 8 oz white wine vinegar
- 2 oz yellow mustard seeds
- 3 tbsp honey
- ½ tsp salt
Instructions
- Put the mustard seeds into a pot with enough water to cover them.
- Bring to a boil. Remove from the heat and strain the mustard seeds through a mesh sieve.
- Return the mustard seeds to the pot and add fresh water. Bring to a boil, remove from heat and strain. Repeat this for another 6 times at least for a total of 8 times.
- The mustard seeds will expand and become softer.
- In a mason jar mix the salt, honey and vinegar. Feel free to warm the honey a little bit, this will help mix it with the vinegar. Add the strained mustard seeds, screw the lid on and store the Pickled Mustard Seeds in the refrigerator for at least 4 days for the seeds to take on a pickled flavor.
Cup of Yum
Nutrition Information
Serving
1tbsp
Calories
26kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
60mg
(3%)
Potassium
27mg
(1%)
Fiber
0.4g
(2%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 20tbsp
Amount Per Serving
Calories 26
% Daily Value*
| Serving | 1tbsp | |
| Calories | 26kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 60mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.