Ingredients
Makes 1 1/2 cups
In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt, and 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.
Leave a Review
Reviews (5)
Back to TopThese came out great! Pop in the mouth and have a pickled tang. I will make these again!
holdem_kate
3/25/2017
The final product looked fancy, and the mustard seeds did *pop* when bitten into as advertised in the recipe, but I got virtually no flavor out of this.
avilayoq
San Diego, CA
7/31/2016
Easy to make and the husband likes it, so win-win!
knerq
Alexandria, Virginia
11/25/2015
This is great to add to deviled eggs, potato salad and other recipes which call for mustard. I keep a jar in my fridge and have given it as gifts to my friends.
Anonymous
Dallas, Texas
1/7/2015
LOVED this recipe. It really does have the texture of caviar, but tastes like sweet mustard. I served it with home made smoked salmon, it paired beautifully and made it feel so special. It would be great with all kinds of things though. It does take time, but it worked like a charm. It would also go with any meat you would pair with mustard, and would be awesome on hors d'oeuvres. Such a wow factor.
LittleCoco
8/29/2012
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