I first learned how to pickle mustard seeds in a cooking class I took years ago.
The pickled mustard seeds were part of a bigger recipe as they were intended to go with a pâté.
Below is a small mound of pickled mustard seeds set atop a pâté with tamarind gelée.
Check out my Pâté and Tamarind Gelée recipe.
This pickle recipe got me hooked because it worked excellently with the pâté. The sweet and sour profile of the pickled seeds cut the fattiness of the pâté so nicely. Additionally, the seeds brought a fun, textural layer as they sort of pop in your mouth.
They're so versatile! Over the years, I've found many other uses for it. They can easily find their way on a charcuterie platter or a fresh salad. They're also amazing when sautéed with leafy vegetables like bok choy or kale for added flavor and texture. I've tried them with other meat dishes especially fatty ones and they are a lovely accompaniment. I've also added them to paninis and cold sandwiches and have been happy with the results.
There really isn't a long or difficult process involved in making pickled mustard seeds even though it sounds like it. The ingredients are inexpensive and readily available. The recipe I'm sharing below yields about 1 1/2 cups. A little bit goes a long way.
Pickled Mustard Seeds
1 cup yellow mustard seeds
1 1/2 cups water
1 1/4 cups rice vinegar or other vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
Combine all ingredients in a saucepan and bring to a simmer over low heat. Cook the mustard seeds, stirring frequently until soft, about 45 minutes to an hour. -
Have you pickled mustard seeds before? If so, I’d love to hear from you.
Or if you have any questions or suggestions, feel free to drop me a line.