Table of Contents
- There are two types of pickles
- What type of pickle are mustard pickles?
- Everything you’ll need to make this mustard pickles recipe.
- What size works of cucumber works best for this recipe?
- Here’s how to make this mustard pickles recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this mustard pickles recipe.
- You'll love these other preserving recipes.
- Watch how to make these mustard pickles.
- Have I Convinced You to Make This Recipe?
- How to Make Mustard Pickles Recipe
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A deliciously sweet and tangy mustard pickles recipe is perfect for the end of summer and fall seasons. This cross-over between a fermented pickle and a mustard pickle takes some work but is straightforward and completely worth the effort.
I have never said no to a pickle. I earn that honestly from my Grandma Conrad. She loved pickles and always made a “pickle plate” for any event. Her plates of pickles were not just a dill or bread and butter. No, they included sweet, lime, cinnamon, and other various pickled vegetables. Her attention to detail always impressed me. If I would swing by during cucumber season, her house always smelled of a sweet and tangy brine. Upon walking in, she immediately asked me to taste a few different pickles and give my thoughts. Sometimes, the only change was a teaspoon or two of salt. To her, that could make all the difference in the balance of a good pickle. She was right.
There are two types of pickles
Let’s go over the two types of pickles and what defines each one:
- Canned pickles are often made with slices or spears of raw cucumber packed into canning jars with a hot vinegar brine poured over the top. Sealing lids and rings are added, followed by a variable amount of cooking time in a hot water bath. After a few weeks, they’re ready to eat and are shelf-stable for at least one year.
- Fermented pickles are an earlier form of preserving. The cucumbers are cleaned, often soaked in salt water for 24 hours, and then placed in a crock or fermentation vessel. It’s important to note that no vinegar is used in fermentation. A brine of water, salt, spices, and sugar (at times) is poured on top of the cucumbers. Over the coming days, the cucumbers ferment with the brine and create flavor. The brine needs to completely cover the cucumbers to prevent spoilage. After a certain amount of days, when the pickles gain the desired flavor, they’re jarred up and kept in the refrigerator in a stable state for at least one year.
What type of pickle are mustard pickles?
These mustard pickles are a hybrid pickle, acting as a combination of both canned pickles and fermented pickles. Classic pickling spices flavor the brine with an added boost of mustard powder. Now, it’s not a strong or astringent mustard flavor. Nope, just the right amount of balance, which Grandma tested and perfected over her years of experimentation.
The unique part of this recipe is the sugar added daily for eight days, making these an eight-day pickle. The sugar sweetens these, but not to the point that you would assume. Instead of becoming a sweet pickle, much of the sugar is “eaten” in the fermentation process by good bacteria in the brine.
The result is a perfectly balanced pickle with an amazing sweet and tangy flavor.
Everything you’ll need to make this mustard pickles recipe.
- Cucumbers
- Ground mustard is made from mustard seeds ground into a fine powder. While it may sound similar, you do not want to use dry mustard in this recipe. Dry mustard powder is ground mustard that has been further formulated, sometimes with flour or other additives. Search for ground mustard when preparing these mustard pickles. I prefer McCormick Ground Mustard (affiliate link) and avoid Colman’s Mustard Powder.
- Pickling spice
- Sugar
- Vinegar
- Canning salt
What size works of cucumber works best for this recipe?
The size of the cucumber is very important in this recipe. A cucumber that is too small will not hold up to the eight-day fermentation process, and one that is too large will be too seedy. You want to select cucumbers that are 1 to 3 inches in length, as they will provide the best end result.
Here’s how to make this mustard pickles recipe.
- Soak the pickles. In a large crock, place the cleaned cucumbers in the bottom. In a separate container, stir together the 1 gallon of water and canning salt until the salt has dissolved. Pour over the cucumbers, covering them fully. Let sit for 24 hours, then remove the cucumbers and rinse them.
- Prepare the brine. In a large bowl, add the vinegar, mustard powder, sugar, kosher salt, and pickling spice. Whisk until combined.
- Add the brine to the pickles. Add the pickles back to the crock, layering them tightly. Pour the brine overtop. Place weights or a plate overtop to submerge the cucumbers in the brine.
- Add sugar. Each day for eight days, remove the pickles from the crock using a spider. Place in a large bowl. Add ½ cup of additional sugar to the brine and whisk together until dissolved. Add the pickles back in and add the weights. After 8 days, let the pickles sit for an additional week.
- Jar the pickles. Add the pickles to a jar. Strain the brine into the jar, fully covering the pickles. Seal the lid so it is airtight and place in the refrigerator to store.
These pro tips will make this recipe a success.
- Choose cucumbers that are the correct size. They should be bite-sized and easy to fit in a quart jar. Ones that are 1 to 3 inches in length are ideal. See the chart earlier for sizing.
- Weigh down the pickles with a plate. This is essential for the fermentation process. It pushes the pickles below the brine, allowing them to fully soak. If a pickle doesn’t stay below this, it can spoil quickly.
- Wipe down the inside of the crock after the pickles have sat in the salt water and before adding the brine. Foam can occasionally form, and this removes the excess.
- Once the mustard pickles are ready to be placed in jars for long-term storage, shaking/agitating the jar while adding the pickles will help them settle, pushing them together more tightly. This allows the brine to cover them fully.
Frequently asked questions about this mustard pickles recipe.
A true pickle only has a solution of salt, water, and some additional spices. This recipe utilizes that but also uses vinegar.
These can be stored in the refrigerator for up to a year.
Personally, I love to eat them just as a snack, all on their own. However, they would be great paired with any type of summer barbecue recipe, such as the best grilled burger, creamy pasta salad, or even chicken sandwich. Some of the thicker mustard pickles could be sliced and added as chips on a sandwich.
Yes, the sugar can be reduced to taste. As with all fermentation, some of the sugar is consumed during the eight-day process. So, even though it may seem like quite a bit of sugar, the pickles do not end up being overly sweet. Since these will be stored in the refrigerator, the sugar content is not working as a preservation agent, which allows the maker to adjust to taste.
Watch how to make these mustard pickles.
More preserving recipes
How to Make Kimchi at Home
Canned Pickled Peppers
Canned Dill Pickles
Tomato Jam
Have I Convinced You to Make This Recipe?
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How to Make Mustard Pickles
Ingredients
- 5 lb small cucumbers (1" to 3" in length) cleaned
- 1 gal water
- 1 cup canning salt
- 4 cups granulated sugar separated
For the brine
- ½ gal distilled white vinegar (5%)
- 4 tbsp ground mustard
- 4 tbsp granulated sugar
- 1 tbsp canning salt
- 2 tbsp pickling spices
Instructions
- Mix together the water and salt until the salt is dissolved. Pour the water mixture over the cucumbers. Weigh down with a plate to ensure all cucumbers are covered. Soak for 24 hours.5 lb small cucumbers (1" to 3" in length), 1 gal water, 1 cup canning salt
- After 24 hours, remove cucumbers from soaking liquid and rinse.
- Place in a large 3- to 4-gallon crock or glass container.
- Prepare the brine.
For the brine
- Combine the vinegar, ground mustard, sugar, salt, and pickling spices. Stir to combine and dissolve sugar and salt.½ gal distilled white vinegar (5%), 4 tbsp ground mustard, 4 tbsp granulated sugar, 1 tbsp canning salt, 2 tbsp pickling spices
- Pour over the prepared cucumbers.
- Weigh down the cucumbers with a plate and jar of water to ensure all cucumbers are covered with liquid.
For next 8 days
- Daily, remove the pickles and add ½ cup of sugar. Stir until the sugar is dissolved in the liquid. Return the pickles to the liquid and weigh them down.4 cups granulated sugar
- After the 8th day, leave the pickles in the crock for 1 week.
- Put the pickles in quart jars. Strain the brine and pour over pickles in jars, covering pickles. Store in the refrigerator for up to 1 year.
I HAVE try these! They really sound easy and, YES, Grandma always knew best! <3
They sound delicious 😋
Sounds delicious. Went out and bought a crock, going to try these.
Love you’re videos.
Thank you! I’ve been looking for how to make these pickles for years. My mom made them every year and they are my all time fav! We would keep the crock on the counter until they were gone. Your crock looks just like my Mom’s. Again, thank you.
Is it common for the pickles to be cloudy toward the top? Mine are kinda gunky at the top on day 4 but they still smell awesome.
I’m finally subscribing. I’m originally from Illinois. But live in Michigan. So, I relate to a lot you talk about.
So happy you’re Sharing pickle recipes.
Love to follow the “Kip” stories too.
Thanks for being a positive model in my Instagram world. If you ever get to West Michigan, I would love to show you around.
I love to watch you. However I’m rather lazy at 69 yrs after watching my daughters 9 yr old twins. So could you give me a quick and easy pickling beet recipe
Do I have a recipe for pictures ckl d water melon rine
I’m looking for a recipe for pickled Water melon rine. Do by any chance have one?
Would love to know where to buy the cucumber seed you used in the mustard pickles. Enjoy watching you can as I love too
Hello,
I just discovered your site and already loving it.
Question; can is use pickles cut as spears to make the mustard pickles?
Thank you
Will this work for sliced cucumbers?
Hi Kaleb, I am on day 4 of your mustard pickle recipe but I have a few question.
1. Some of the cukes, which are 4″, feel a bit soft. Is that normal?
2. If they are soft now, will they eventually crisp up in the fridge?
3. Would it be okay to leave them in the crock past the last 8 days for an extended week before putting them in jars?
Hello!I know what you mean, larger cucumbers will get slightly shriveled and can seem soft but once they spend time in the fridge yes they are still crisp!also you can easily leave them in the crock a few weeks after making them!
Hey Kaleb,
The written instructions say to leave the mustard pickles in the crock for an additional week after the 8th day sugar addition but your video doesn’t mention that. I’m only on my first addition of sugar but trying to plan for the end. Can’t wait to try these mustard pickles!!
Hello! Honestly the pickles can be finished either way. I sometimes leave them in the crock a couple weeks and sometimes pack them in jars right away! Hope you love them too!
Love all your canning recipes, just like Gramma made!
I’m at day 4 and my pickles look shriveled and soft. They smell great but yours looked crisp. I only did 3 lbs of cucumbers but I “mathed” the recipe to match the amount. Any suggestions?
These were fun to make and taste pretty good. Doesn’t the fermentation stop after you replace the water brine on day one with the vinegar brine on day 2 thru 9? So is it a truly fermented pickle?
One big negative for me is that the pickling liquid is so cloudy that the aesthetics of the pickles in the jar when all finished are not good. Does not look appetizing.
For the effort and handling required I prefer refrigerator pickles using sliced pickles and onions, mustard and celery seed, sugar,salt and vinegar. One week in the fridge and they are good to go. And crunchy and beautiful in the jars.
Thanks Caleb!
Has anyone tried this recipe with okra?
I want to try these. What type of cucumber bush should I plant. I have 4 raised planters each 4 x 8 ft 2 get potatoes because I love them & my not so green thumb can grow them LOL My mom had the green thumb & I miss her to pieces since she passed in 2006. My other 2 planters i try to grow carrots & lettuce without much success. Both turn out bitter. tomatoes also fail me. Green beans I can grow 🙂 Love your cooking & everything you do. You have me eating squash which I have hated all my life. Keep at it you are amazing, so full of life & happiness.
These pickles are delicious! They are my new favorite and by the looks of the amount that was eaten during the holiday they hit the mark for many. I made 2 batches this summer and it looks like I will be making 3 for next year. I may have to buy a refrigerator just for Mustard Pickles! Kaleb, thank you for sharing your family recipes.
So glad the pickles were enjoyed! I know what you mean, a second fridge is almost needed for these 🙂
I first made a half batch of these pickles last year based on my love of Maine mustard pickles. These are even better. By the middle of the winter I was hoarding the remaining pickles and when they were gone I started dreaming about them. Making multiple batches this summer so I can give a few jars away. Maybe.
I look forward often to your videos, recipes, and gardening tips. I may just have to try these mustard pickles. They sound delicious.
Glad you are doing this. It is interesting. I seem to learn something new almost every video.
I love your ideas and recipes and design you have. Most of all I am a dog lover and I love Kip…🐶🐾. I have a had time putting things together for design so watching you makes it so beautiful.
I haven’t canned or made pickles in years, but this one really pulls me back into wanting to try and make them!
Love you 😍 you inspire me
Hi,
I was so excited to try this recipe, my pickles turned very soft, I still put them in jars & am now wondering if they will crisp up & are they safe to eat?
Would love to hear from you!
Hi Joy!
I am so glad you made these pickles! They are soft at room temperature when made in a crock. Like all home-canned or fermented pickles, the texture is softer at room temperature. Once they are jarred and stored in the fridge, they have more of a crisp-like texture. The softness has nothing to do with safety they are just fine!
I have terrific memories of my sister and I as young girls sneaking into the basement to steal a few of these pickles out of the crock. I have been searching for a mustard pickle recipe for years but have only found the pickled vegetables with turmeric recipe, until now. I am 3/4 through the recipe process and am ready to jar them in a few days…I am still sneaking them from the crock just as I did as a young girl. These are perfect and so, so delicious. I am so thrilled I came across this recipe. I was concerned about the amount of sugar at first but I “trusted the recipe” and it worked out great. Thanks so much.
Hi. I have been enjoying your videos for the past few years now. Just bought a farm a property. Enjoying you landscaping, gardening and cooking tips. What size pickling container do you use. Also instead of a plate you can buy the weights and lid . I found some on Amazon and Walmart surprisingly . I have been searching all my local antique stores
I so want to taste these but am afraid I won’t like them and be stuck with jars or em. I have a small crock and am going to make a 1/4,recipe. All timing will be the same.
I followed the recipe to the T, but ended up with limp pickles and very cloudy, dirty brine.
Hi Mary! It sounds like you did everything perfectly! The pickles do look wrinkled when they are finished with the eight day process, especially because they are fermented at room temperature. Once they are stored in the refrigerator they have a great crisp texture. Of course, this can be dependent, sometimes, on the variety of cucumber as each can preform differently. The brine should be cloudy. Mine always is. That is from the mustard powder and the fermentation process!
These taste like “home” to me. I’m living in England and many of the pickles here are in the sweet side and it’s hard to find a nicely balanced tart with a hint of sweetness pickle. These go great in sandwiches and a burger in addition to any other possibilities you can think of. I’ve made these for two years now and will continue. Thanks Kaleb for being true to your heritage with your family recipes.
Want to make these
Was fun to make these, they are delicious!
Thank you for sharing this recipe. I’m in day 6 now and can’t wait so I tried one. It is so delicious that I can’t wait until its all ready. They are soft but when I bite into it it was crunchy. I made a batch and a half and I’m glad I did. Excited to share with my family. Thanks again!
What if you don’t have a crock? Is there any other way to do this?