Pickled Mustard Seeds


  1. Boil mustard seeds in enough cold water to cover. Drain water and repeat this process 3 times to blanch and remove bitterness.
  2. Combine with pickling solution, bring to a boil and let cool to room temperature. Mustard seeds will keep covered in pickling solution in a refrigerator for 2 weeks.


  • 1 cup mustard seeds
  • 1 1/2 cup pickling solution