Here’s a classic homemade sweet mustard pickles recipe—tangy, sweet, and with that signature mustard kick. This is perfect for preserving cucumbers or mixed vegetables, and goes great with cold meats, sandwiches, or cheese boards.
🥒 Homemade Sweet Mustard Pickles
🍶 Ingredients:
For the vegetables:
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8 cups sliced cucumbers (peeled or unpeeled, your choice)
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2 medium onions, thinly sliced
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1/4 cup salt
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Cold water (for soaking)
For the mustard pickle sauce:
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2 cups white vinegar
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1 1/2 cups white sugar
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2 tablespoons dry mustard powder
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1 tablespoon turmeric
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1/4 cup plain (all-purpose) flour
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1 tablespoon celery seeds (optional, but adds great flavor)
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1/2 teaspoon ground ginger or mustard seeds (optional, for extra spice)
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1/2 cup water (to make a paste)
🧂 Instructions:
1. Prepare the vegetables:
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In a large bowl, layer the sliced cucumbers and onions.
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Sprinkle with salt and cover with cold water.
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Let them sit for 2 hours (or overnight in the fridge).
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After soaking, drain and rinse the vegetables well with cold water.
2. Make the mustard sauce:
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In a saucepan, combine sugar, mustard powder, turmeric, flour, and any optional spices.
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Mix in 1/2 cup water to make a smooth paste.
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Add vinegar gradually while stirring to prevent lumps.
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Cook over medium heat, stirring constantly, until the mixture thickens (about 5–10 minutes).
3. Add the vegetables:
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Add the drained cucumber and onion slices to the sauce.
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Simmer for 10–15 minutes, stirring occasionally, until heated through and flavors combine.
4. Bottle the pickles:
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Spoon the hot mixture into sterilized jars.
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Seal while hot with clean, sterilized lids.
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Allow to cool at room temperature, then refrigerate or store in a cool dark place.
🕰️ Tips:
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For best flavor, let the pickles sit for at least a week before using.
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Keeps for several months unopened. Once opened, store in the fridge.
