Recently, Michelle and I had the pleasure of dining at our friend Kyle’s house. Amongst the outstanding spread he laid out for us was a little bowl of pickled mustard seeds and all sorts of things to spread them on. I have always loved pickled mustard seeds but never dug in to try to make them. This wonderful assortment of deliciousness pushed me over the edge. I asked Kyle for his recipe and made them myself. They came out amazing! So glad he shared the recipe. Here it is:

Pickled Mustard Seeds

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 25 Servings

Pickled Mustard Seeds


  • 1 cup Yellow mustard seeds
  • 1 cup Rice wine vinegar
  • 3/4 cup Water
  • 3/4 cup Mirin (substitute 3/4 cup sake + 1/8 cup sugar)
  • 1/2 cup Sugar
  • 1 tbsp Salt, kosher


  1. Combine all ingredients together in a small sauce pan and bring to a very gentle simmer over low heat.
  2. Cook until the seeds are plump and tender (about 45 minutes). If too much liquid has evaporated add just enough water to cover the seeds.
  3. Cool and store covered in the refrigerator.

These will keep for several months.

Source: Kyle Hildebrant