Plump, slippery, caviar like, too much fun to eat quickly...pickled seeds were an unexpected delight accompanying my meal. 

pickledseedsJust a teaspoon of them tucked unassumingly to the side of my plate, but truth be told, they stole the show.  I’m not necessarily a foodie newbie and I have had pickled mustard seeds before but this particular combination was new to me and too much fun. I will be whipping up a batch myself in the not too distant future.

Assuming that quality ingredients were used to make them, pickled seeds are not only fun to eat but will also pack all the nutrient power that whatever seeds you choose contain. In this case, pickled mustard, coriander, and fennel seeds provide entertainment and remember that coriander is on the A-List of nutrient rich foods with research demonstrating that it helps with digestive issues, blood sugar issues, and cholesterol issues. It is anti-inflammatory and also helps with skin conditions like psoriasis and eczema. Mustard seeds have a beneficial impact on the gastrointestinal tract and colon. They contain glucosinolatic compounds, which inhibit the growth and spread of cancer cells. Mustard seeds also have anti-inflammatory properties and a digestive. While fennel seeds are great for relieving cramping and menstrual pain and actually outperformed Non Steroidal Anti-Inflammatory Drugs in clinical trials.

If you’re up for a culinary adventure you may want to give this a try:

pickledmustardseedsPickled Seeds

(Adapted from Bon Appetit Magazine)


  • 1 bay leaf
  • 1 cup white wine or apple cider vinegar
  • 2 tablespoons sea salt
  • 2 tablespoons sugar
  • ¼ cup mustard, coriander, nigella, cumin, fennel, or caraway seeds


Bring bay leaf, vinegar, salt, sugar, and 1 cup water to a simmer in a small saucepan, stirring to dissolve salt and sugar.

Meanwhile, toast seeds in a dry medium skillet over medium heat until fragrant, 1–2 minutes. Add seeds to pickling liquid and bring to a boil. Reduce heat and simmer until tender (they should yield easily between your front teeth), 30–45 minutes.

Let seeds cool in liquid; transfer to an airtight container, cover, and chill.

Do Ahead: Store pickled seeds in their liquid in the refrigerator up to 3 months.