Bourbon Mustard Seeds

Yield: Yields 1 quart jar

photo by Ingrid Kuenzel


1 cup yellow mustard seeds

1 cup (240 mL) rice wine vinegar

¾ cup (180 mL) water

¾ cup (180 mL) bourbon

1 cup sugar

1 Tbs Kosher salt


  1. Combine all ingredients together in a small saucepan and bring to a gentle simmer over low heat.
  2. Cook until the seeds are plump and tender (about an hour). If too much liquid evaporates, add just enough water to cover the seeds.
  3. Sterilize mason jars & lids.
  4. Pour hot seeds into the jars but leave a 5-8 mm gap to the top. Clean off the rim of any spillage.
  5. Put lid and screw top on the jar and submerge in boiling water for 10 minutes.
  6. Carefully take the jars from the water and let cool completely on a wire rack. DO NOT TOUCH THE SNAP LID. Let the lids naturally seal; you will hear them “pop”.

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