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Crispy Dill-Mustard Pickles
Pickling cucumbers pack into jars with fresh dill fronds before a hot brine goes in — white wine vinegar, kosher salt, sugar, whole mustard seeds, and ground mustard combined. The double-mustard brine gives these pickles a sharp, layered bite rather than a one-note tang. Active prep runs about 30 minutes; jars can go straight into the fridge for a quick batch or through a water bath for long-term pantry storage. Makes 16 servings — enough to work through a large cucumber harvest all at once.
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.