Pickled Mustard Seeds

Apple cider vinegar and beer give these pickled mustard seeds a distinct and bold flavor. Transform sautéed or roasted potato salad, cauliflower, or brussel sprouts today. When added to eggs, they make a healthy and delicious tasting Benedict.

Course Side Dish

Cuisine American

Keyword Side

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 139kcal

Author Jen

Ingredients

1/2 cup mustard seeds
1/2 cup apple cider vinegar
1/4 cup beer
1 clove garlic - smashed
1/2 teaspoon kosher salt
1 - 4 Tablespoons brown sugar - depending on sweetness of mustard

US Customary - Metric

Instructions

Pour ½ cup mustard seeds into a bowl; add beer, apple cider vinegar, and garlic. Mix well, then cover and store in a cool place for 12-24 hours.
After 12-24 hours, add brown sugar and salt, then stir and let stand for a minute. Taste and adjust as needed.
Pickle today. It's so easy.

Notes

Adapted from this recipe

Mustard Seeds

they come from mustard plants in white/yellow, brown, and black being the most bitter and least common.
I purchase in bulk from a local natural food market or Whole Foods. I purchased McCormick from Safeway once, but noticed they were on the bitter side, requiring more than one Tablespoon sugar, so prefer the bulk section seeds.
for less bitter seeds, rinse and soak on the longer side of the given hours.
beer can be swapped for brown or white wine vinegar or mirin.
pickled mustard seeds can be stored in an airtight container/jar in the refrigerator for up to a couple months. If they begin to dry, freshen with apple cider vinegar or beer.

Nutrition