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MU Extension ● University of Missouri ● Columbia ● Kansas City ● Rolla ● St. Louis Quick Answers Can dry mustard be substituted for Mustard Seed when canning pickles? How much is used?

Yes, dry mustard can safely be used as a substitute for mustard seed. However, it may make the brine cloudier than mustard seed and may alter the flavor.

1 teaspoon mustard seeds = 1½ teaspoons dry mustard.

This substitution is most likely for use in foods and in making mustard vs. being used to flavor a brine. You will have to decide what sort of mustard flavor you want in what kind of pickles (i.e.: bread and butter or sweet slices). And since even mustard pickles (which use dry mustard) vary from 1/4 t to 2 T dry mustard for 2-6 pints of pickles, there is a lot of individual preferences in recipes. So the exact amount of dry mustard needed will vary; you'll have to experiment!

Source: Elizabeth L. Andress, Ph.D, Professor and Extension Food Safety Specialist, Director, National Center for Home Food Preservation, Department of Foods and Nutrition, The University of Georgia

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14y ago
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18y ago

Joy of Cooking states that prepared mustard is one third to one half the strength of dry mustard.

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Q: What is the equivalent of dry mustard to mustard seed?
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1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds


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You need to know the density of dry mustard to calculate the answer.


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Maybe, If it is a dish asking for Mustard Seed because they are expected to be eaten whole then no, the mustard flour will overpower the flavor of the dish. If you are making pickles or something that will stew with the seed then yes, but use at most only 1/8 teaspoon dry mustard for every teaspoon Mustard Seed in the recipe.


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