Pickled Mustard Seeds Recipe

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The base of the famous condiment, mustard seeds also help ease arthritis and promote brain health.


  • 1 cup yellow mustard seeds
  • 1 cup rice wine vinegar
  • 3/4 cup water
  • 3/4 cup Mirin (commonly used in Japanese cooking)
  • 1/2 cup sugar
  • 1 tablespoon kosher salt


  • Combine ingredients in a saucepan and bring to a gentle simmer over low heat. 
  • Cook until seeds are plump and tender, about an hour. If too much liquid evaporates, add just enough to cover seeds. 
  • Cool and store covered in refrigerator, where the seeds will last indefinitely. Find more healthful recipes in Healing Herbs and Spices in the Kitchen.

Pickled mustard seeds make a great condiment. When pickled, mustard seeds’ texture becomes similar to caviar, and the flavorful seeds make a perfect addition to cheese and charcuterie boards, salads, creamy cheeses, deviled eggs or as an accompaniment to gravlax.

They’re often served at high-end restaurants, including David Chang’s famed Momofuku in New York City—where this recipe comes from.

Pickled Mustard Seeds Recipe

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