Pickled Mustard Seeds (Mustard Caviar) Recipe

Here's a classic, highly-rated version of pickled mustard seeds – a tangy, popping condiment perfect for elevating dishes.

Ingredients (yields about 1-2 cups):

• ½ cup whole yellow mustard seeds (for mild flavor; brown/black for spicier)

• ½ cup vinegar (apple cider or white wine)

• ½ cup water

• ¼ cup sugar or honey

• 1 tsp salt

• Optional: bay leaf, turmeric, or chilies for twist

Instructions:

1. Rinse mustard seeds well under cold water.

2. In a saucepan, mix vinegar, water, sugar, and salt. Simmer until dissolved.

3. Add seeds; simmer 30-45 minutes until plump and liquid reduces (seeds should pop softly).

4. Cool to room temperature.

5. Jar and refrigerate (best after 3-5 days; lasts months).

Great on charcuterie, eggs, sandwiches, or meats!

If you're thinking of an Indian-style mustard pickle (achaar) that Chef Vikas Khanna might inspire, try this quick green chilli version with cracked mustard seeds – common in Punjabi cuisine he celebrates.

Quick Hari Mirch ka Achaar (Mustard Seed Green Chilli Pickle):

• 250g green chillies, slit

• 4 tbsp cracked yellow mustard seeds

• 2 tbsp salt, turmeric, chilli powder

• ½ cup hot mustard oil

• Lemon juice

Mix spices with chillies, pour hot oil, jar, and mature 2-3 days.