Pickled Mustard Seeds

It's just another day and another pickle over here. This time, we wanted to show you how to pickle mustard seeds. Yum.

Pickled mustard seeds offer that same swoon-worthy sweet, yet tangy, flavor that we enjoy on top of nearly anything. Like pickled red onions, these too can brighten any dish. The yellow beads pop on dishes like salads or stews, adding both color, texture and a fabulously subtle flavor of mustard.

We bought dried mustard seeds in the bulk section of our grocery store and soaked them before adding sugar, white vinegar, water, salt and turmeric (for additional yellow color). Let them sit for at least an hour but overnight is best. Keep them in a jar in your fridge and eat them all week!

Dak's girlfriend thought the jar of them in their fridge was fish eggs (sigh) but was then delighted that they are instead pickled mustard seeds. We put them on everything from grain bowls with jammy eggs to Alison Roman's turmeric and chickpea stew—highly recommend.

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