Mustard Pickles Recipe
Mustard Pickles That’ll Change Your Life (Seriously)
Ever just been craving something crunchy and tangy, and you’re like, “What’s wrong with my life?” Yeah, same. Enter mustard pickles. They’re like these little jars of magic! Perfect for everything — burgers, sandwiches, or just munching straight from the jar (which I totally may or may not have done).
Okay, Let’s Talk Ingredients
Alright, so here’s the deal. You’re gonna need about 8-10 cucumbers, but honestly, the more the merrier. Get those cute little sweet onions — just half should do, but if you’re feeling wild, toss in a whole one. You’ll need 2 cups of water, 4 tablespoons of that water for the sauce, 1.5 cups of apple cider vinegar (the good stuff, trust me), ½ cup sugar, ½ cup salt (the kosher kind if you can), and then a couple of tablespoons of flour if you’re into that. Oh, and 2 tablespoons dry mustard and a sprinkle of turmeric! It’s like a flavor bomb waiting to happen!
So Here’s Why I Make This Constantly
Okay, story time! So one summer I went to my grandma’s house for a weekend — and, oh man, she had these mustard pickles in her fridge. I took one bite and it was like a flavor explosion in my mouth. I was hooked! She told me it was her secret family recipe, and then she just casually dropped that she’s been making them since the dinosaurs roamed the earth (or something like that). That summer, I probably ate half a jar by myself. And like, now I can’t not make them every year. It’s tradition, and they remind me of those sunny afternoons with BBQs and laughter. Love it!
(Another beautiful shot because we can’t get enough!)
The One Trick That Changes Everything
Listen up — the key is all in the soaking. Seriously. You gotta soak those cucumbers in salted water for 12 hours. It sounds like a long time, but it’s worth it. It’s like they’re marinating in awesomeness. When you rinse them later, they’re just crispier and ready to soak up all that mustardy goodness. Trust me; you’ll thank me later.
Don’t Mess This Up (My Top Tips)
1. Measure the salt carefully! Too much and you’ll be drinking water like a camel.
2. Rinse well after soaking. Don’t skip this part. Otherwise, your pickles will taste like… well, a salt lick.
3. Taste the sauce before adding the veggies. Adjust the sugar or mustard if you want it more or less tangy. You’re the chef here!
4. Label your jars! I’ve made the mistake of not labeling and trust me, you don’t wanna confuse these with your grandma’s tomato sauce.
How to Keep Them From Disappearing (Or, How to Store Them)
So, after you’ve made ‘em, let them cool down on the counter for like 30-45 minutes (lid off!). Once they’re cool, just pop them in the fridge. They’ll last a good few weeks, but honestly, they’re gonna disappear faster than you think. I suggest hiding a jar at the back of the fridge if you want to save some for later. Just a thought!
If You Liked This, You’ll Probably Like These Too
If you love mustard pickles, you’ll probably dig my spicy jalapeño relish or my sweet & tangy ketchup that’s like a summer BBQ in a bottle. Oh! And don’t forget about my grandma’s classic coleslaw. Perfect combo, right?
So, have you made pickles before? What’s your go-to recipe? Let me know! 🍽️
Mustard Pickles Recipe
Flavor-packed Mustard Pickles Recipe with amazing ingredients and incredible taste! Perfect for any occasion.
10 minutes
20 minutes
12 hours
Ingredients
- 8-10 cucumbers
Instructions
- Wash and prepare vegetables – Wash your cucumbers and cut them into ¼ inch slices. Remove the outer layer of the onion, cut it in half, and coarsely dice it.
- Soak the cucumbers – Put the sliced cucumbers into a mixing bowl, then add the salt and 4 cups of water. Stir to evenly distribute. Place the bowl in the refrigerator to soak for 12 hours.
- Strain and rinse cucumbers – Use a colander to strain the cucumbers, then rinse them off. Leave them to drain as you cook the mustard sauce.
- Create sauce – Pour the flour, mustard, turmeric, and 4 tablespoons of water into a bowl and stir together until smooth. Then add the sugar and vinegar and mix until everything is fully combined.
- Cook sauce – Add the sauce mixture to a cooking pan and heat on medium to low for 3-5 minutes. Stir constantly with a whisk to prevent sticking, burning, or clumping.
- Add vegetables – Add your cucumbers and onions to the sauce and simmer for 10-15 minutes, stirring regularly. Then remove them from the heat.
- Fill jars – Use a ladle or a large spoon to add the mustard pickles into the jars. Let them cool on the counter for 30-45 minutes with the lid off. Label them with a permanent marker or dissolvable labels, then seal them and place them in the refrigerator for later, or enjoy them right away.
