This is how you make old-fashioned mustard pickles. A classic condiment you can add on top of hot dogs, burgers and sandwiches or serve with roast beef and pork.
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Pin ItIf you’re a relish lover, or just love mustard + pickles in general, this recipe is for you.
Mustard Pickle Ingredients
(You may also like: Pickle Deviled Eggs)
How to Make Mustard Pickles
- Mix Up the Mustard Pickle Brine. Bring the vinegar, ¾ cup water, sugar, salt, mustard, turmeric, and red pepper flakes to a boil. Stir in flour mixed with remaining water and cook until slightly thickened.
- Mix the Veggies. In a bowl mix together the cucumbers and onions, then pour hot brine over and mix again.
- Jar It. Pack into jars, seal, cool and refrigerate.
Mustard Pickle Condiment Uses
- On hot dogs and hamburgers: A much less sweet relish for people that love mustard.
- On sandwiches: Especially good with cold cuts.
- On crackers: Good with cured meats, slices of cheese or spreadable/spoonable cheese on crackers.
- With roasted meats: This mustard pickle condiment is incredible on roast beef, pork roast and with turkey.
- Mixed into potato salad: Or on top of a deviled egg!
P.S. If you’re especially looking for homemade pickles that are good for a cookout, make these refrigerator bread and butter pickles (they’re to-die-for!).
Pickle Recipes
Bread and Butter Refrigerator Pickles
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Pin ItMustard Pickles
This is how you make old-fashioned mustard pickles. A classic condiment you can add on top of hot dogs, burgers and sandwiches or serve with roast beef and pork.
Equipment
- 2 medium 16oz jars
Ingredients
- 1 pound cucumbers, diced
- 1 cup chopped onion
- 1 cup water, divided
- 1 cup white vinegar
- 6 tbsp sugar
- 1 tbsp dry mustard
- 1 ½ tsp kosher salt
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
- 2 tbsp all-purpose flour
Instructions
- Add the vinegar, ¾ cup water, sugar, salt, dry mustard, turmeric and red pepper flakes to a saucepan and stir to combine.
- Bring to a boil over medium high heat.
- Reduce the heat, and simmer until the sugar and salt dissolves.
- In a small bowl add the remaining water and flour and mix to combine.
- Stir in the flour mixture to the vinegar mixture and cook until slightly thickened.
- Remove from the heat.
- Add the onion and cucumber to a bowl and toss to combine.
- Add the vinegar mixture and mix well.
- Pack the mixture into a jars leaving 1/2″ of headspace.
- Close the jars with a nonreactive lid.
- Allow to cool completely then refrigerate until needed.
- Allow to pickle for at least 48 hours before eating, preferably around 1 week for better flavors.
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