411 mustard seed recipes

Spicy garbanzo beans cooked with whole mustard seeds, cinnamon, ground cloves, and tomato paste. A warming, aromatic chickpea side dish ready in under 25 minutes.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Whole whitefish stuffed with a fiery coriander, ginger, and chili masala paste, baked until tender and finished under the broiler. Bharia Machli brings bold Indian spice to your dinner table.

Iceberg lettuce wedges drizzled with sweet-tangy poppy seed dressing emulsified with onion juice, mustard, and oil. A retro steakhouse-style salad ready in 15 minutes.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.