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Pickled Mustard Seeds

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These homemade pickled mustard seeds are a versatile vegan condiment that adds a sophisticated pop of flavour and texture to any dish. Often referred to as 'vegan caviar', these tiny seeds swell as they infuse in the tangy champagne vinegar brine, resulting in a delightful burst of acidity. They are particularly effective at cutting through rich fats, making them a brilliant addition to a cheeseboard or stirred into a creamy potato salad.

Preparing this condiment is incredibly simple and much more cost-effective than buying jars from a speciality deli. By blanching the seeds multiple times, you remove any harsh bitterness, leaving behind a mellow, savoury garnish that keeps well in the fridge. Use them to elevate your weekday sandwiches or as a finishing touch for roasted vegetables and grilled proteins.

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Ingredients for Pickled Mustard Seeds

  • 120ml yellow mustard seeds

  • 240ml champagne vinegar

  • 1 tablespoon sugar

  • 1 teaspoon kosher salt

How to make Pickled Mustard Seeds

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Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.

In the same pot, combine 240ml cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.

When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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