Description
These Homemade Mustard Pickles are the perfect tangy addition to any meal, adding a burst of flavor that enhances everything from sandwiches to salads.
Ingredients
Scale
- 4 cups cucumbers, sliced
- 2 cups onions, sliced
- 1 cup mustard seeds
- 1/2 cup white vinegar
- 1 cup sugar
- 1 tablespoon turmeric
Instructions
- In a large bowl, combine cucumbers and onions. Sprinkle with salt and let sit for 2 hours.
- Rinse the vegetables with cold water and drain well.
- In a pot, combine mustard seeds, vinegar, sugar, and turmeric. Bring to a boil.
- Add the drained cucumbers and onions to the pot and simmer for 30 minutes.
- Pour into sterilized jars and seal.
Notes
- Store pickles in a cool, dark place for full flavor development.
- They can be refrigerated for up to 6 months.
Nutrition
- Serving Size: 1 jar
- Calories: 120
- Sugar: 25g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Homemade Mustard Pickles, tangy pickles, pickle recipes