118 mustard seed recipes

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.

This unique and scrumptious dish uses curried lamb and a yogurt sauce to bring a whole new meaning to the word "flavor".

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Bread-and-butter pickled zucchini turns a garden glut into 36 sweet-tart jars. Mustard seed, celery seed, and turmeric build the classic bread-and-butter spice profile around sliced zucchini and onion.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

Classic mayo-and-sour-cream coleslaw with Dijon mustard and a finishing scatter of caraway seeds. Cabbage, carrot and onion at their backyard-cookout best.

Homemade curry pickles with thin-sliced cucumbers, vinegar, mustard, and celery seed. A tangy, spiced twist on classic canning pickles. Makes 3 pints.

Black Bean Chili with Toasted Spice Seasoning recipe

No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.