If you love a good, sweet, and tangy pickle, you will definitely want to try these Mustard Pickles! They’re crisp, flavorful, and packed with a bold mustardy brine that gives them that classic golden color and just the right balance of sweet and savory. They’re also incredibly easy to make with no canning required. If you’ve made my Amish Refrigerator Pickles before, this recipe follows that same simple method, just with a little extra spice and flavor from the mustard and seasonings.
Ingredients & Substitutions
- Pickling Cucumbers: These are best for crisp pickles because they have fewer seeds and a firmer texture. You can use regular cucumbers, but the pickles may be a little softer.
- White Onion: Adds a mild, slightly sweet onion flavor that pairs well with the tangy brine. You can use a yellow onion if that’s what you have.
- Distilled White Vinegar: Gives the pickles their tangy flavor. Make sure it is 5% acidity for the best results. I don’t recommend swapping this, as it keeps the flavor classic and balanced.
- Water: Helps balance the vinegar so the brine isn’t too sharp.
- Granulated Sugar: Adds sweetness and balances the tang. You can certainly adjust to taste.
- Pickling Salt: Helps flavor the pickles and keeps the brine clear. You can use kosher salt, but avoid iodized table salt if possible.
- Yellow Mustard Seeds: Add that classic mustard flavor and a little texture. If you don’t have them, you can leave them out, but they do add to the overall flavor.
- Ground Turmeric: Gives the pickles their bright yellow color and a mild, earthy flavor. You can leave it out if needed; the flavor will still be good, just without the color.
- Celery Seed: Adds a subtle savory note. If you don’t have it, you can skip it or add a small pinch of dried dill for a slightly different flavor.
- Black Pepper: Adds a little warmth. You can reduce or leave it out for a milder pickle.
- Garlic Powder: Adds a light garlic flavor. You can substitute with 1 to 2 cloves of fresh garlic if you prefer.
FAQs
Do I need to sterilize the jars?
No, since these are refrigerator pickles and not canned, you don’t need to sterilize the jars. Just make sure they are clean and dry before using.
How long do mustard pickles last?
Stored in the refrigerator, these pickles will stay fresh for up to 2 to 3 weeks. Keep them tightly covered and make sure the cucumbers stay submerged in the brine.
How long before mustard pickles are ready to eat?
You can enjoy them after 24 hours, but the flavor gets better after 48 hours as the cucumbers soak up the brine.
Why aren’t my pickles crisp?
For the best crunch, use fresh pickling cucumbers and don’t over-process them. Softer pickles can happen if the cucumbers are older or have more moisture.
Can I use regular cucumbers?
Yes, but the texture will be softer. Pickling cucumbers are firmer and hold up better in the brine.
Can I make these less sweet?
You can reduce the sugar, but keep in mind that these are meant to be sweet and tangy mustard pickles. Reducing too much will change the overall flavor.
Can I can mustard pickles for shelf storage?
No, this recipe is designed as a refrigerator pickle and has not been tested for safe canning. It should be stored in the refrigerator.
Why is my brine cloudy?
A slightly cloudy brine can happen depending on the salt used or natural cucumber starches. Using pickling salt helps keep the brine clearer.
Ways to Use Mustard Pickles
- Sandwiches & Burgers: Add them to sandwiches, burgers (like a classic cheeseburger), or wraps for a sweet and tangy crunch.
- Charcuterie Boards: They’re a great addition alongside cheeses, meats, and crackers.
- Roasted Potato Salad or Egg Salad: Chop and stir them in for extra flavor and a little zip.
- Hot Dogs or Brats: A perfect topping that adds both sweetness and tang.
- Snack Straight from the Jar: Honestly, they’re just as good on their own when you want something crisp and flavorful.
How to Store Mustard Pickles
Refrigerator: Store the pickles in an airtight jar or container in the refrigerator for up to 2 to 3 weeks. Make sure the cucumbers stay fully submerged in the brine to keep them fresh and flavorful.
Make Ahead Tip: These pickles taste even better after sitting for a day or two. For the best flavor, let them chill for at least 48 hours before serving.
Mustard Pickles
Ingredients
- 2 pounds pickling cucumbers, washed, sliced into spears or rounds
- 1 small white onion, thinly sliced
Brine
- 1 ½ cups distilled white vinegar, 5% acidity
- 1 ½ cups water
- ¾ cup (150 g) granulated sugar
- 1 tablespoon pickling salt
- 2 tablespoons yellow mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Pack jars
- Pack the cucumbers and sliced onion tightly into clean jars (about 2 quart-sized jars). Set aside.
Brine
- In a medium saucepan over medium heat, combine the vinegar, water, sugar, pickling salt, mustard seeds, turmeric, celery seed, black pepper, and garlic powder.
- Bring to a gentle boil, stirring until the sugar and salt are fully dissolved.
- Carefully pour the hot brine over the cucumbers, making sure they are fully submerged.
- Let the jars cool at room temperature.
- Once cooled, cover and refrigerate for at least 24 hours. For the best flavor, let the pickles chill for 48 hours before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
