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Pickled Vegetables with Yellow Mustard Seeds


  • 1/2 cup yellow mustard seeds
  • 2 cups white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 4 cloves garlic, peeled and lightly crushed
  • 2 bay leaves
  • Assorted vegetables (such as cucumbers, carrots, cauliflower,
    and bell peppers), cut into bite-sized pieces


  1. Prepare the brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and bay leaves. Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.
  2. Add mustard seeds: Once the brine is boiling, add the yellow mustard seeds and let them simmer for about 2 minutes. This helps to release their flavor into the brine.
  3. Prepare the vegetables: While the brine is heating, pack your bite-sized vegetables into the sterilized jars, leaving about a half-inch of headspace at the top. Distribute the garlic cloves evenly among the jars.
  4. Pour the brine over the vegetables: Carefully pour the hot brine over the vegetables in the jars, making sure to cover them completely while still maintaining the half-inch headspace. The mustard seeds will settle throughout the jar.
  5. Seal the jars: Close the jars tightly with their lids. Let them cool to room temperature.
  6. Refrigerate: Once cooled, place the jars in the refrigerator. Let them pickle for at least 48 hours before opening to allow the flavors to develop fully.
  7. Enjoy: These pickled vegetables can be enjoyed as a snack, added to salads, or served as a zesty accompaniment to meals.
    Pickled Vegetables with Yellow Mustard Seeds
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