Use this condiment to add a bit of tanginess to any of your favorite savory dishes!


YIELD
2 cups

TIME
Active Prep: 10 min


INGREDIENTS

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DIRECTIONS

Combine mustard seeds, vinegar, and beer in a glass container. Cover and let sit for 24 hours. Stir in sugar and salt. When stored in an airtight container and refrigerated, these pickled mustard seeds will keep for about 3 months.



SERVING SUGGESTIONS

Use anywhere you’d use a whole grain mustard. Stir into dressings, dips, sauces, and marinades. Makes a great condiment for brisket, sausage, or turkey. We use these in the tangy sauce for our vegetarian Eggplant Crunch-burgers.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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