How To Make Mustard Pickles (Recipe)

Mustard pickles are a yummy treat. This recipe is quick and easy to make – and it’s oh, so, delicious.

If you love classic recipes, and are looking for a way to use your abundant crop of cucumbers, making mustard pickles is perfect.

You can whip up a batch with a handful of common ingredients. They’re great on burgers and sandwiches, or simply to snack on right out of the jar.

In this post, I’ll show you exactly how to make mustard pickles with my full recipe and detailed step by step instructions.

Homemade Mustard Pickles

Mustard pickles are a classic recipe that has been around for many generations, and making them is a great way to use up all of your summer cucumbers.

Homemade always tastes better than store-bought, and these are no exception. They’re delicious on burgers, hotdogs, and sandwiches, or you can enjoy them right out of the jar.

With just a few simple steps, you can make them anytime you have a craving, and you don’t need any special tools or equipment – no canning required.

What Are Mustard Pickles?

Mustard pickles are very similar to bread and butter pickles, but they contain a lot more mustard.

They are traditionally made using ingredients like vinegar, sugar, salt, turmeric, mustard, and of course cucumbers.

It’s also very common to add other ingredients, like diced onions, cauliflower, tomatoes, celery salt, and/or red pepper flakes.

Related Post: How To Grow Cucumbers In Your Garden

What Do Mustard Pickles Taste Like?

These pickles taste tangy yet sweet, with a mustard-forward flavor and a satisfying crunch.

Since I used apple cider vinegar in my recipe, these are slightly sweeter than they would be if you used plain white, which you could substitute for instead.

Best Type Of Mustard To Use For Pickles

The best type of mustard to use for making pickles, and the kind I used in this recipe, is a basic dried yellow powder.

You could certainly try substituting other types of mustard, but the yellow powdered kind will give you the best flavor and color.

How To Make Mustard Pickles

The best part about this mustard pickles recipe is that you’ll only need a few simple ingredients to make them, most of which you should already have in your kitchen.

This recipe is also very flexible. After making it once to see how you like it, you can experiment with modifying the ingredients.

For example, add spice with crushed red pepper, make it sweeter by adjusting the sugar, or tangier depending on the type of vinegar you use.

Mustard Pickles Recipe Ingredients

• Cucumbers – Use the freshest cucumbers you can find (fresh out of the garden is best), and make sure to slice them thick enough so they’ll have a nice crunch, about ¼ inch works well.

• Onion – This balances out the tanginess of the vinegar. It also offers a nice additional texture and crunch to the recipe. I recommend using sweet onions (like Walla Walla, Maui, or Vidalia), but any type of white or yellow will work.

• Vinegar – This helps to preserve the color, texture, and flavor of the vegetables, while adding a tangy taste profile. I used apple cider vinegar, but you could use white wine vinegar instead. What’s important is that whatever type you use has a 5% acidity.

• Sugar – This adds sweetness and also helps to balance out the tanginess of the vinegar.

• Dry powdered mustard – This is the essence and main flavor of this recipe. It offers the tangy yet deep, slightly warm, and pungent flavor that we’re looking for.

• Turmeric – This ingredient adds a peppery essence to the brine as well as enhancing the bright yellow tone. Remember, a little goes a long way.

• Flour – We’ll use this to thicken the brine into a creamy sauce. It’s important to note that if you plan to can this recipe, then you must use 1-2 tablespoons of Clear Jel instead, as flour is not safe for canning. Or skip the thickener all together if you prefer a thinner liquid brine.

• Salt – We use this to soak the cucumbers. It adds flavor, but also helps maintain the crispness of the veggies, and enhances their ability to absorb the flavors of the brine.

• Water – We use this to thin the brine sauce as necessary, and to make the saltwater soak for the cucumbers.

Tools & Equipment Needed

For this homemade mustard pickle recipe you’ll need a few common kitchen tools. Gather everything together beforehand to speed things up.

• Wide mouth pint canning jars
• New wide mouth jar lids
• Cooking pot
• Whisk
• Large ladle
• Cutting board
• Measuring cups and spoons
• Colander
• Mixing bowl
• Paring knife
• Dissolvable labels
• OR Permanent marker

Tips For Making Mustard Pickles

Making mustard pickles is easy, but I have a few important tips for you so that you’ll have the best success.

Be very careful to cook the brine sauce on a medium to low heat, and whisk it nearly constantly.

I have, by accident, burned the sauce by cooking it on high, which ruins it. But turning the heat up too much can also cause it to become overly thick, even if it doesn’t burn.

If yours gets too thick, add a few tablespoons of water at a time while whisking on low heat to thin it.

The ideal consistency should be creamy to the point where it clings to your spoon, but not as thick as pudding.

Related Post: How To Freeze Cucumbers The Right Way

Canning Mustard Pickles (Optional)

If you’d like to keep your mustard pickles for longer, you could try canning this recipe using a water bath canner. If you choose to do this, make sure to use the Clear Jel thickener instead of flour.

Simply place your sealed jars in a boiling water bath, cover the pot with the lid, and process the jars for 10 minutes (adjusting for altitude, if necessary).

Once done, turn off the burner, remove the lid, and let the jars cool in the canner for 5 minutes.

Then remove the jars from the canner and allow them to come to room temperature before removing the bands and storing the sealed jars.

Using & Storing Mustard Pickles

Store your unsealed jars of homemade mustard pickles in the refrigerator.

If chose to can them, store them in a cool dark place, such as a pantry or cupboard.

How Long Do Homemade Mustard Pickles Last?

Your mustard pickles will last 3-4 weeks in the refrigerator, or up to 8 months in the pantry if you seal the jars in a water bath canner.

Related Post: When To Pick Cucumbers & How To Harvest Them

FAQs

Here are some answers to the most common questions about making mustard pickles.

What do you eat with mustard pickles?

You can eat mustard pickles right out of the jar, or use them as a condiment or garnish. They are also great on burgers, hotdogs, and sandwiches. Or add them to your favorite relish tray or charcuterie board.

What are mustard pickles made of?

Traditionally, mustard pickles are made of cucumbers, vinegar, salt, sugar, mustard, turmeric, and water. Other common ingredients include onions, cauliflower, celery salt, and red pepper flakes.

Is it safe to use flour in mustard pickles?

It is safe to use flour in refrigerator mustard pickles, but it is not safe to use if you’re canning them. If you plan to can them, then use 1-2 tablespoons of Clear Jel instead. You could also skip it altogether. The brine will be thinner, but it will still have a delicious flavor.

More Garden Fresh Recipes

• Quick & Simple Old Fashioned Sweet Pickle Recipe
• How To Make Bread & Butter Pickles (With Recipe)

Share your favorite mustard pickles recipe in the comments section below.

Recipe & Instructions