Shelly Westerhausen Worcel

Pickled Mustard Seeds

Preparation info
  • Makes

    1¾ cup

    • Difficulty

      Easy

Appears in
Every Season Is Soup Season
Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

  • About

I originally tasted these mustard seeds on a cheese board at one of my favorite local eateries and soon realized I love them as a topping on pretty much everything. They add a burst of acidic flavor and are extra delicious with creamy soups because they bring in texture.

Ingredients

  • ¼ cup [45 g] yellow mustard seeds
  • ½ cup [120

Method

  1. Place the mustard seeds in a small saucepan and cover with cold water. Bring to a boil over high heat. Remove from the heat and drain through a fine-mesh strainer, discarding the water, and repeat this process two more times.
  2. Return the seeds to the saucepan. Stir in the vinegar, sugar, salt, and ½