Homemade pickled mustard seeds can be used in so many ways. They're a great way to level up your favorite sandwich or salad. They're also easy to make. And, once you taste them, I guarantee they'll earn a permanent spot in your fridge.
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One of the things that makes being a vegan so enjoyable and easy is having a well stocked pantry. Having things on hand like dried cherry tomatoes, homemade pesto and jams and sauces makes making a delicious meal a complete cinch.
That's where these pickled mustard seeds come in. You can make them in under 30 minutes, and then stash them in the fridge to jazz up your vegan meals. I always have a jar of these on hand. Great condiments make a vegan lifestyle so easy and pleasurable.
Top Tip: If you like pickled mustard seeds, you might like these pickled shallots.
Reasons You'll Love This Recipe
There's so many reasons to love making your own pickled mustard seeds:
✅Mustard seeds are little nutritional powerhouses. They're loaded with vitamins,minerals and antioxidants.
✅Want to kick your veggie burger up a notch? Add a dollop of pickled mustard seeds.
✅They add lots of texture and crunch to anything you put them on.
✅You'll find a million ways to use them. I promise!
Ingredients
Mustard Seeds: I'd stick with yellow mustard seeds for this recipe. Brown mustard seeds will work, but they're much more pungent and spicy than yellow mustard seeds.
White Wine Vinegar: I like the combination of a seriously tart and acidic vinegar like white wine vinegar with a fruity, lighter vinegar like apple cider vinegar.
Apple Cider Vinegar: See above.
Salt: Salt enhances all the other flavors.
Brown Sugar: You'll want to add some sweetness to pungent mustard seeds. I have successfully made pickled onions using brown sugar, granulated sugar, coconut sugar and maple syrup - so go ahead and take your pick.
Bay Leaves: Bay leaves serve two purposes in this recipe. First of all, they have that irreplaceable earthy flavor that you can't quite put your finger on. And secondly, they add tannins to your pickle. Tannins are used to help prevent the breakdown of the cell walls of the mustard seeds.
How To Make Pickled Mustard Seeds
Make The Brine
- Combine your white wine vinegar, apple cider vinegar, water, brown sugar, bay leaves and salt in a small saucepan or bowl. Stir to dissolve all the ingredient and set aside.
Blanch The Mustard Seeds
- You really shouldn't skip blanching your mustard seeds. Mustard seed can have a very bitter flavor if you pickle them without blanching them first. I know it's a hassle, and there's a good few recipes on the internet that skip this step, but trust me on this: you will taste the bitterness of the mustard seeds and it will spoil your pickle.
- To blanch mustard seeds, simply put them in a small saucepan and cover with cold water.
- Bring the water to a boil, stirring your mustard seeds as it boils. When the water starts to turn yellow, remove the pan from the heat and strain the mustard seeds through a fine mesh sieve.
- Repeat this process and additional three times.
Boil The Mustard Seeds In The Brine
- Now, transfer your blanched seeds back to the empty pot and pour in the brine. Bring to a boil and quickly reduce the heat to a low simmer. Simmer for 15-20 minutes, or until most of the water has been absorbed and the seeds are gelatinous. Keep a close eye on the seeds as they're boiling, and add extra water 1 tablespoon at a time if the seeds become too dry.
Serving Suggestions
🧡Add a dollop of pickled mustard seeds to this awesome Panera Veggie Sandwich. It really levels this sandwich up!
🧡Serve pickled mustard in dipping bowls alongside vegan sausage rolls or pigs and blankets.
🧡The color and texture, not to mention the flavor, of these mustard seeds is gorgeous. That's why I like to add a small jar of them to grazing boards.
🧡If you're a fan of vegan cheeses, you'll love crackers or bread topped with vegan feta and small dollop of pickled mustard seeds.
Frequently Asked Questions?
Mustard seeds are a good source of essential minerals, including magnesium, phosphorus, and zinc. They also contain small amounts of other vitamins and minerals, as well as healthy fats and protein. Some studies have also suggested that consuming mustard seeds may have potential health benefits, such as reducing inflammation and improving heart health.
Mustard seeds are the small seeds of the mustard plant, which is a member of the cruciferous family of vegetables. The mustard plant is believed to have originated in the Mediterranean region, but it is now widely cultivated in many parts of the world, including Europe, Asia, and North America.
Mustard seeds are safe to eat raw but they can be quite pungent and may cause a burning sensation in the mouth. They're commonly used as a spice, and are typically ground or crushed before being added to dishes. It's also a good idea to check for any potential allergies before consuming them in large quantities.
Craving More Easy Vegan Recipes?
The Best Vietnamese Peanut Sauce
Quick Pickled Daikon And Carrots
15 Minute Vegan BBQ Sauce - No Ketchup
📖 Recipe
Homemade Pickled Mustard Seeds
Ingredients
- ½ cup yellow mustard seeds
- ¼ cup white wine vinegar
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup brown sugar packed
- 2 bay leaves
- ½ teaspoon salt
Instructions
- Combine the white wine vinegar, apple cider vinegar, water, brown sugar, bay leaves and salt in a small saucepan. Stir to dissolve all the ingredients.
- Meanwhile, put the mustard seeds in a saucepan and cover with water. Bring to a boil.
- Remove the pan from the stove and strain through a fine mesh strainer. Return the seeds to the empty pan, and repeat step 2 three additional times. This is called blanching, and it's what removes the bitterness from the mustard seeds. For more information on the importance of blanching mustard seeds before pickling, see note #1 below.
- Now, transfer the blanched seeds to the pot with the brine. Bring to a boil and quickly reduce the heat to a low simmer. Simmer for 15-20 minutes, or until most of the water has been absorbed and the seeds are gelatinous. Keep a close on the seeds as they're boiling, and add water 1 tablespoon at a time if the seeds become too dry.
- Transfer the seeds to a clean container and allow them to cool. Cover and refrigerate.
Notes
- You really shouldn't skip blanching your mustard seeds. Mustard seed can have a very bitter flavor if you pickle them without blanching them first. I know it's a hassle, and there's a good few recipes on the internet that skip this step, but trust me on this: you will taste the bitterness of the mustard seeds and it will spoil your pickle.
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