Homemade sweet mustard

Here’s a delightful recipe for Homemade Sweet Mustard Pickles! These pickles are a perfect balance of sweet and tangy, making them a great addition to sandwiches, burgers, or as a snack on their own.

Homemade Sweet Mustard Pickles Recipe

Ingredients

• For the Pickles:
  • 4 cups cucumbers (sliced into rounds or spears)
  • 1 medium onion (sliced thinly)
  • 1/4 cup kosher salt (for brining)
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)

Instructions

1. Prepare the Cucumbers:

   • In a large bowl, combine the sliced cucumbers and onion. Sprinkle the kosher salt over the vegetables and toss to coat. Let them sit for about 1-2 hours to draw out excess moisture. This will help keep the pickles crisp.

2. Rinse and Drain:

   • After the cucumbers have brined, rinse them under cold water to remove excess salt. Drain well and set aside.

3. Make the Pickling Brine:

   • In a medium saucepan, combine the sugar, apple cider vinegar, mustard seeds, turmeric, celery seeds, black pepper, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.

4. Combine and Heat:

   • Once the brine is boiling, add the drained cucumbers and onions to the saucepan. Stir to combine and bring the mixture back to a boil. Remove from heat.

5. Pack the Jars:

   • Sterilize your jars and lids by boiling them in water for 10 minutes or running them through the dishwasher.
   • Pack the hot cucumber and onion mixture into the sterilized jars, leaving about 1/2 inch of headspace. Pour the hot brine over the pickles, ensuring they are fully submerged.

6. Seal the Jars:

   • Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.

7. Process (Optional):

   • If you want to store the pickles for a longer period, process the jars in a boiling water bath for 10-15 minutes. This step is optional if you plan to refrigerate the pickles and consume them within a few weeks.

8. Cool and Store:

   • Allow the jars to cool completely at room temperature. Once cooled, store the pickles in the refrigerator for at least 24 hours before consuming to allow the flavors to meld. They can be stored in the refrigerator for up to 2 months.

Tips:

• Variations: You can add other spices or herbs, such as dill or garlic, for additional flavor.
• Serving Suggestions: These sweet mustard pickles are great on sandwiches, burgers, or as a side with charcuterie boards.
• Crispness: For extra crunch, you can add a few ice cubes to the cucumbers while they brine, or use pickling lime (follow the package instructions for soaking).

Enjoy your Homemade Sweet Mustard Pickles! They’re a delicious and tangy treat that’s sure to brighten up any meal!