Maple-Marinated Mustard Seeds

Level up your cheese plate or charcuterie board with this punchy, savory-sweet condiment.

Makes
1 quart
Time
15 minutes

PHOTO: RENAUD ROBERT AND WILLIAM LANGLAIS (COURTESY ROBERT ROSE) • FOOD STYLING: LAURENT DAGENAIS

Published on April 15, 2026

“If you want to impress your guests the next time you have people over, add maple-marinated mustard seeds to a beet salad or charcuterie board. For extra points, tell them it’s mustard caviar!” —Laurent Dagenais

Ingredients

8 coriander seeds
6 black peppercorns (optional)
2 cloves
1¼ cups white wine vinegar, plus more if needed
¾ cup yellow mustard seeds
½ cup maple syrup, plus more if needed
2 bay leaves
Kosher salt

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Instructions

Step 1

To a small pot over medium-low heat, add the coriander seeds, peppercorns if desired, and cloves and cook until fragrant, about 2 minutes. Add the vinegar, mustard seeds, maple syrup, bay leaves, a pinch of salt, and ½ cup of water and bring to a boil over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside to cool to room temperature.

Step 2

Taste and add more vinegar or maple syrup if desired. Transfer to a sterilized jar and refrigerate. After a few days, the mixture might be thick thanks to the mustard seeds absorbing the liquid. If needed, add 1 teaspoon of vinegar to thin it out. Once opened, the mustard seeds can be stored in the fridge for up to 6 months.

To a small pot over medium-low heat, add the coriander seeds, peppercorns if desired, and cloves and cook until fragrant, about 2 minutes. Add the vinegar, mustard seeds, maple syrup, bay leaves, a pinch of salt, and ½ cup of water and bring to a boil over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside to cool to room temperature.
Taste and add more vinegar or maple syrup if desired. Transfer to a sterilized jar and refrigerate. After a few days, the mixture might be thick thanks to the mustard seeds absorbing the liquid. If needed, add 1 teaspoon of vinegar to thin it out. Once opened, the mustard seeds can be stored in the fridge for up to 6 months.