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Pickled Mustard Seeds Recipe

Pickled Mustard Seeds Recipe
  • Category


  • Cusine



For the Brine:

175ml white wine vinegar

125ml cider vinegar

150ml water


2 bay leaves

150g brown sugar

10g kosher salt

For the Seeds:

200g yellow mustard seeds


Combine white wine vinegar, cider vinegar, water, whiskey, bay leaves, brown sugar, and salt in a small saucepan. Set aside, stirring occasionally, until sugar is dissolved.

Meanwhile, place seeds in a clean saucepan and cover with cold water. Bring to a boil, then drain through a fine-mesh strainer and discard the water. Repeat until the discarded water does not taste bitter. This can take between 1 and 8 repetitions. Transfer blanched and drained mustard seeds to the pot with the brine. Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. Without draining brine, transfer seeds to a sealable container, let cool at room temperature, then seal and refrigerate until ready to use. The seeds will mature in flavor over the course of a few days.