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–+ servings

Homemade Mustard Pickles

These tangy and crunchy homemade mustard pickles are a delightful way to preserve summer cucumbers and add a burst of flavor to any meal.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Appetizer, Condiment
Cuisine: American, Preserving
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 10 small small cucumbers, sliced Choose small, firm varieties for crunch.
  • 2 medium onions, sliced Yellow or red onions add sweetness.
  • 1 tablespoon salt Helps draw moisture from the cucumbers and onions.
  • 2 cups vinegar White or apple cider vinegar works well.
  • 1 cup sugar Balances the tartness.
  • 2 tablespoons mustard seeds Main flavor component.
  • 1 teaspoon turmeric Adds color and earthy notes.
  • 3 cloves garlic, minced For aromatic flavor.
  • 1 spices (dill, coriander) Can elevate the flavor profile.

Method
 

Preparation
  1. Slice your cucumbers and onions into thin pieces.
  2. Mix them in a large bowl with salt and let them sit for a few hours to release moisture.
Cooking
  1. In a pot, combine vinegar, sugar, mustard seeds, turmeric, and garlic. Bring it to a boil.
  2. After a few hours, drain the cucumber and onion mixture.
  3. Add them to your pot and stir to coat in the vinegar mixture.
Canning
  1. Carefully fill hot, clean canning jars with the mixture, leaving headspace for sealing.
  2. Seal the jars and process them in a water bath for the recommended time.
  3. Let them cool to room temperature before storing in a cool, dark place.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgFiber: 1gSugar: 8g

Notes

Slice cucumbers and onions evenly for uniform pickling. Don't skip the resting period after mixing with salt for the right texture. Experiment with different spices and adjust sugar levels to taste.

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