Pickled Mustard Seeds
Pickled mustard seed are a great way to elevate an ordinary recipe into a dish worthy of a gourmet restaurant! What’s more, they add a slight acidity, a delicate mustard flavor and a touch of crunch.
In addition to havong a long shelf life, pickled mustard seeds are incredibly easy to make. You probably already have most of the ingredients at home. You’ll just have to buy some mustard seeds, but believe me, it’s well worth it.
If you like to prepare homemade condiments like I do, I recommend you also try my red onion pickles or my various pesto recipes such as almond, pistachio ortarragon pesto.
How Do Pickled Mustard Seeds Taste ?
To give you an idea, mustard seed pickles have a tangy taste, a bit like Dijon mustard, but much more delicate and fine.
Their texture is slightly crunchy and “explodes” in the mouth, a little like caviar, which is why they are sometimes called mustard caviar.
Notes on Ingredients
For this recipe you only need 4 main ingredients. You’ll find the exact quantities in the recipe card:
- Mustard seeds: I recommend using yellow mustard seeds if you want a milder flavor. But if you like a little more character, don’t hesitate to mix them with brown or black seeds for a little more spice.
- Apple cider vinegar: The basis of the brine. Vinegar preserves the mustard seeds. I find that cider vinegar is the best for this recipe, but you can replace it with white vinegar or rice vinegar.
- Sugar: Sugar is essential to balance the acidity and bitterness of the other ingredients. You can use white or brown sugar.
- Salt: Just a little for flavor.
How To Pickle Mustard Seeds?
I’ll guide you through the simple steps to make these pickles at home:
Blanching: The first step is to blanch the mustard seeds to remove their natural bitterness. To do this, place the seeds in a pan of cold water and bring to the boil. Leave to cook for 2 minutes, then drain the seeds.
Repeat this process 4 to 6 times, until the water is no longer bitter. Believe me, even if it takes a little time, it really does make all the difference to both taste and texture.
Prepare the brine: While the seeds are blanching, prepare the brine. In a small saucepan, heat the cider vinegar, water, sugar and salt over medium-low heat. Stir until everything has dissolved. I like to take my time at this stage so that the flavors blend well. At this stage you cann add some herbs or flavors such as bay leaves or pepper corns.
Storing: Once the seeds are well blanched, transfer them to a clean jar. Pour the hot brine over them, making sure the seeds are completely submerged.
Let the mixture cool to room temperature before sealing the jar. Then store in the fridge. I keep them for up to three weeks, but they usually disappear long before that!
How To Serve Pickled Mustard Seeds?
There are so many ways to use these mustard pickles, here are a few ideas:
- Fresh salads: Add them to a fresh tomato salad, like my tomato carpaccio, for a contrast of textures and flavors.
- On canapés: I like to use them as a garnish on canapés or amuse-bouches, like my salmon canapés served with crusty bread. It always surprises my guests!
- Sandwiches, wraps and pita: Add a spoonful to your sandwiches or wraps for a touch of mild spiciness. It’s super easy and really enhances the flavors.
- Grilled meats: They’re perfect with grilled meats like pork chops, beef, chicken or sausages. I often put them on the table when I barbecue – a real hit!
Conservation
The recipe is really not complicated, you just have to be careful to keep them well, so here are a few tips I recommend you follow:
- Storing: Once you’ve prepared your mustard pickles, let them cool completely to room temperature before closing the jars or containers. Use a non-reactive container to avoid any undesirable chemical reaction with the brine.
- Refrigeration: Store your mustard seed pickles in the refrigerator, and they’ll keep for up to three weeks. If you ever notice a bad smell or discoloration, it’s best to throw them out. But rest assured, this almost never happens!
- Avoid contamination: When using pickles, always use a clean spoon to avoid contaminating the jar. If you’re serving them at the table, I recommend transferring a small portion to a separate bowl so that everyone can help themselves without dipping into the main jar. I advise you not to put leftovers back into the main pot.
- Freezing: Mustard pickles don’t really freeze.
Recipe Card
Pickled Mustard Seeds
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Ingredients
- 1 cup mustard seeds 200 g
- 1/2 cup apple cider vinegar 120 ml
- 1/3 cup water 80 ml
- 1/4 cup sugar 50 g
- 1 teaspoon of salt
Instructions
- Place mustard seeds in a pan of cold water. Bring to the boil, then reduce the heat and simmer for 2 minutes over medium heat.
- Drain the seeds. Fill the pan with cold water, add the drained seeds, bring to the boil again, then drain again.
- Repeat this process 4-6 times, until the cooking water is no longer bitter. This really helps to soften the seeds and remove the bitterness.
- In a small saucepan, heat the cider vinegar, water, sugar and salt over medium-low heat until completely dissolved.
- Place mustard seeds in a clean glass jar. Pour in hot brine. Cool to room temperature before sealing. Store in the refrigerator for up to three weeks.
