Pickled Mustard Seeds

You’ll see me using em’ a lot these days. They have a texture like caviar and pack huge amounts of flavor.

I like to put them on beef tartare, pork chops, and they find a home on almost every charcuterie board.

This recipe is super simple and while the cooking time is about 45 min it’s very easy — basically just stirring them every few minutes until they plump up and become tender to the bite.

Prep List

• yellow mustard seeds x 1/2 cup

• rice wine vinegar x 3/4 cup

• Water x 3/4 cups

• Sugar x 1/4 cup

• Kosher Salt x 1/2 tbsp

Recipe

• Combine mustard seeds, water, vinegar, sugar, and salt in a small saucepan

• Bring to gentle simmer over low heat

• Cook seeds, stirring every few minutes, until they’re plump and tender (will take about 45 min)

• If seeds appear to be drying out, add water as needed to keep them just barely submerged

• Cool then store in a jar/container in the fridge, will keep for months