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Crispy Dill-Mustard Pickles
Crisp, tangy, and packed with savory flavor, these homemade dill-mustard pickles are a fantastic way to preserve a fresh cucumber harvest. A bright brine of white wine vinegar, whole mustard seeds, and ground mustard gives them a sharp, irresistible punch. You'll love how adaptable this method is, letting you choose between a quick refrigerator batch or a traditional water bath for long-term pantry storage. They're the exact crunchy bite you need alongside a stacked sandwich or a rich charcuterie board.
Ingredients
- 2 lbs/1 kg pickling cucumbers or firm vegetables of your choice
- 1 small bunch fresh dill
- 4 ½ cups/1 ml hot water
- ⅓ cup/16 g kosher salt
- ⅔ cup/130 g granulated sugar
- 5 ½ cups/1.3 ml white wine vinegar
- ¼ cup/40 g mustard seeds
- 2 tbsp/14 g ground mustard
Instructions
- 1Slice the pickling cucumbers or chosen vegetables and arrange them with the fresh dill in a single 1-gallon container, or distribute them evenly among three to four pint jars. Pack them tightly so they don't float once the liquid is added.
- 2Stir the granulated sugar and kosher salt into the hot water until fully dissolved, then mix in the white wine vinegar, mustard seeds, and ground mustard.
- 3If making refrigerator pickles, pour the brine over the vegetables in the large container. Let the mixture cool, cover tightly, and chill in the refrigerator for at least 24 hours before eating. This resting time lets the flavors fully penetrate the cucumbers.
- 4If canning for pantry storage, pour the brine into the pint jars. Seal the jars and process in a boiling water bath for 10 minutes, then let them cool completely undisturbed.
Notes
- Storage: Refrigerator pickles will keep for up to 2 months in the fridge. Canned pickles can be stored in a cool, dark pantry for up to a year.
- Vegetable swaps: This brine works beautifully with carrots, green beans, or cauliflower florets if you don't have cucumbers.
- Tip: Ensure your hot water is warm enough to dissolve the salt and sugar completely before adding the vinegar.