Ingredients
– 4 ounces (about 113 grams) yellow mustard seeds
– 1 cup (240 ml) rice vinegar
– 2 tablespoons sugar (white or brown)
– 3 teaspoons kosher salt (reduce to 1.5 teaspoons if using table salt)
– 2 cloves garlic, peeled and lightly smashed (optional)
Instructions
1-Place seeds and garlic in jar
2-Prepare and simmer brine
3-Blanch and add seeds
4-Cool and refrigerate
Last Step:
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🌡️ Blanching the mustard seeds before pickling helps reduce bitterness and ensures they plump up properly in the brine
🌶️ Add heat by including hot pepper slices or red pepper flakes before pouring in the brine for a spicy variation
⏰ The seeds are ready when softened and plump with absorbed tangy flavor – this typically takes 2-3 days in the refrigerator
- Prep Time: 2 minutes
- Cooling time: 30 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling/Blanching
- Cuisine: International
- Diet: Vegan/Vegetarian/Gluten-Free
Nutrition
- Serving Size: 1 tablespoon
- Calories: 81
- Sugar: 4g
- Sodium: 874mg
- Fat: 5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg