Mustard Caviar

Add some flair to your salads and appetizers with this easy Mustard Caviar.

These are basically pickled mustard seeds that pop in your mouth and give you a little burst of flavour.

The fun part is that you can soak the seeds in all kinds of things to suit your taste.

The most common are balsamic vinegar or a white wine vinegar. Flavoured vinegars could be fun. But you could use hot sauce to give a dish little pops of heat or BBQ sauce.

Some recipes call for boiling a brine but it is just as easy and delicious to just pour your vinegar over the seeds.

All it takes is time – it takes about 5 days in the fridge for the seeds to absorb the liquid and soften slightly.

They will keep about 2 weeks in the fridge. Some recipes suggest they will keep longer. When you think about it mustard seeds in pickle brine keep for a year refrigerated or is canned to be shelf stable.

I made some with balsamic vinegar, with white wine vinegar and I had left over Bread and Butter pickle brine on hand so I made some with that.

I put the Bread and Butter ‘Caviar’ over egg salad and it was a fun garnish… little pops of flavour.

Deviled eggs with curry mustard mayonnaise and Mustard seed caviar for garnish.

Here the Mustard Seed Caviar is garnishing a Salade Composeé.

Cucumber salad with mustard aviar garnish.
Salade Composee with Mustard Caviar garnish

The Balsamic one is destined to garnish a Caprese Salad.

How to Use Mustard Caviar

  • Sprinkle some of the ‘caviar’ and juice as an accent flavour on crostinis or canapés
  • Add a few teaspoons to a pasta salad to add a few bursts of flavour
  • Garnish a tomato salad or tomato slices with some
  • White fish or scallops would be brightened with a pop of flavour from mustard caviar
  • Devilled eggs just beg to have a bit of mustard caviar garnish… just sayin’
Mustard seeds soaked in Balsamic and White Wine Vinegar to make Mustard Caviar.

Mustard Caviar

Fun little bursts of flavour to accent salads and appetizers.
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Course: Condiments
Cuisine: American
Prep Time: 5 minutes
5 days
Total Time: 5 days 5 minutes
Servings: 4 Tbsps


  • 1 Tbsp dry mustard seeds
  • 3 Tbsps vinegar or sauce of your choice Ex. Balsamic vinegar or white wine vinegar; Apple Cider Vinegar, BBQ or hot sauce etc


  • Cover the mustard seeds with the sauce of your choice in an air tight container. Allow mixture 5 days for seeds to absorb sauce.
  • Mixture will keep 2 weeks in a sealed container. Vinegar solutions may keep for months in a clean, airtight container.


Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.3mg
Mustard CaviarMustard Caviar

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