Mustard Pickles
These Mustard Pickles are crisp, sweet, and tangy with a bold mustard flavor and that signature golden color. They’re incredibly easy to make with a simple hot brine and no canning required; just pour, chill, and let the flavors develop in the refrigerator!
Servings: 2 quarts (about 16 servings)
Calories: 51kcal
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.
Nutrition
Serving: 1portion | Calories: 51kcal