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Dill-Mustard Pickles
Crisp and tangy dill-mustard pickles are a fantastic way to preserve fresh cucumbers or any firm vegetable you have on hand. A bright brine made with white wine vinegar, whole mustard seeds, and ground mustard delivers a sharp, savory punch. You can easily store a large batch in the refrigerator for quick snacking. If you prefer long-term pantry storage, simply process them in smaller jars using a hot water bath. These crunchy bites make a perfect addition to sandwiches, charcuterie boards, or casual summer cookouts.
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 for pantry storage.
- 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 to complete the brine.
- 3For refrigerator storage, pour the prepared brine directly over the vegetables in the large container, let the mixture cool, and cover tightly. Chill in the refrigerator for a minimum of 24 hours before serving.
- 4For long-term pantry storage in pint jars, fill each jar with the brine, seal, and process in a boiling water bath for exactly 10 minutes before allowing them to cool completely.