Pickled Mustard Seeds

 
 
 
 

It's just another day and another pickle over here. This time, we wanted to show you how to pickle mustard seeds. Yum. Pickled mustard seeds offer that same swoon-worthy sweet, yet tangy, flavor that we enjoy on top of nearly anything. Like pickled red onions, these too can brighten any dish. The yellow beads pop on dishes like salads or stews, adding both color, texture and a fabulously subtle flavor of mustard.

We bought dried mustard seeds in the bulk section of our grocery store and soaked them before adding sugar, white vinegar, water, salt and turmeric (for additional yellow color). Let them sit for at least an hour but overnight is best. Keep them in a jar in your fridge and eat them all week! We put them on everything from grain bowls with jammy eggs to Alison Roman's turmeric and chickpea stew—highly recommend. — Dak & Ju

 

Ingredients

  • ½ cup dried mustard seeds

  • 2 T sugar

  • ½ cup white vinegar

  • ½ cup water

  • ¾ tsp Kosher salt

  • ½ tsp turmeric (optional)


 

Instructions

  1. Soak the mustard seeds—either in hot water for a couple hours or—in room temperature water overnight until they plump up.

  2. Once they have plumped up and become somewhat gelatinous, use a fine mesh strainer to strain out any excess liquid.

  3. Once strained, put seeds into a jar or tupperware and add the vinegar, water, salt and sugar. You can also add turmeric for additional color at this step.

  4. Stir, and let sit for at least an hour or up to 2 weeks in the fridge.

Makes one 16oz jar