Weekend Food Project: Mouth-Poppin’ Pickled Mustard Seeds

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Do you love tangy, spicy, mustardy, vinegary, pucker-your-mouth food? If so, you’ve gotta’ try pickled mustard seeds. Seriously.

I found a pickled mustard seed recipe on Chef Steps awhile back, but I put off making them because the recipe entailed boiling and straining the seeds ten times. That sounded like work. And then, at my hotel restaurant this week, they appeared as a condiment on my plate of cured meats. Little flavor bombs, I tell ya’. Popping in my mouth and making me curse my laziness. I could’ve been eating these things for months!

Curious? Here’s the recipe. You’ll wish you’d discovered them sooner too.

Pickled Mustard Seeds



  1. Place mustard seeds in a medium saucepan, and add enough water to cover.
  2. Bring to a boil, whisking frequently.
  3. Drain the seeds in a fine mesh strainer.
  4. Repeat the boiling and straining process nine more times.
  5. Mix the remaining ingredients together until the sugar and salt dissolve.
  6. Place the mustard seeds and pickling mixture in a non-reactive container.

My Recipe Notes

Alright weekend food warriors. Go forth and pickle some mustard seeds! Let me know how you like them.

Image Credit: Mary Gerush

4 thoughts on “Weekend Food Project: Mouth-Poppin’ Pickled Mustard Seeds”

  1. This I’ve got to try! Where is a good place to buy mustard seeds? Is there any difference in the seeds themselves?

    Thanks, Mary!

  2. I can’t wait to hear what you think! I had my pickled mustard seeds on a hot dog today, and they were great! I buy most of my herbs and spices from Penzey’s (www.penzeys.com). They started as a mail order shop, but fortunately, they opened a store here in Dallas not too long ago. They have yellow and brown mustard seeds. The yellow ones are those most commonly used for pickling. The brown ones are used more in Asian dishes. Let me know what you think after you do the pickling! I love them.

  3. I was sightseeing in lebanese grocery. They had 8oz bags of both yellow and black mustard seeds. I bought them, because.
    So far i used them for garnish. Homemade relish, in a mustard sauce for fish
    This is the best idea, i think.making them tomorrow. Going to do on stove top, and small amount in microwave.we’ll see.

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