Pickled Mustard Seeds

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1 cup yellow mustard seeds
1 1/2 cups water
1 1/2 cups rice wine vinegar
1/2 cup sugar
1 tbsp kosher salt


Combine the mustard seeds, water, vinegar, sugar and salt in a small saucepan. Bring to a very gentle simmer over low heat. Cook the mustard seeds, stirring regularly, until they are plump and tender, about 45 minutes. If the seeds look like they are drying out, add water as needed to keep them barely submerged. Cool and store in a covered container in the refrigerator. Pickled mustard seeds will keep for months.