Pickled mustard seeds
Item 1 of 1
Also known as ‘mustard caviar’ due to the similar popping texture, this pickled mustard seed recipe is perfect for cutting through anything rich or fatty; from salt beef sandwiches to scrambled eggs or stirred through a creamy sauce.
First published in 2017
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Ingredients
Metric
Imperial
Pickled mustard seeds
- 60g of mustard seeds
- 150ml of white wine vinegar
- 50ml of water
- 50g of sugar
- 1 bay leaf
- 4 coriander seeds
- 3 black peppercorns
- 1 clove
- 1 pinch of salt
SAVE RECIPE
Method
1
Place all of the ingredients in a pan and bring to the boil. Stir to ensure the sugar dissolves
2
Turn down the heat and simmer for about 10 minutes
3
Switch off the heat and allow to cool down to room temperature
4
Have a taste and adjust with sugar or vinegar to suit your tastes. Transfer to a sterilised jar and store in the fridge
5
If the mixture starts to get a little thick after a while, it just means the seeds have absorbed a lot of the liquid they’ve been sitting in – loosen with a splash of vinegar to remedy this
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