Chopped Cucumber Mustard Pickles
Transform your cucumbers into a tangy, bold condiment with this Chopped Cucumber Mustard Pickles recipe! Perfectly blending crisp cucumbers and sweet onions with the zesty kick of mustard seeds, turmeric, and celery seeds, this recipe creates pickles bursting with vibrant flavors and a golden hue. A quick preparation time of just 30 minutes, followed by simmering in a tangy vinegar-sugar brine, ensures every bite is packed with balance and depth. Ideal for adding a punch to burgers, sandwiches, or charcuterie boards, these homemade pickles are a versatile addition to any pantry! Store them for long-term enjoyment or savor them right away after a brief rest to develop the flavors. Ready to elevate your pickle game? This recipe delivers both simplicity and irresistible taste.
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Recipe Information
Ingredients
- 6 cups (chopped) cucumbers
- 1 cup (finely chopped) onions
- 2 tablespoons salt
- 2 cups white vinegar
- 1.5 cups granulated sugar
- 2 tablespoons yellow mustard seeds
- 2 tablespoons dry mustard powder
- 1 teaspoon turmeric powder
- 1 teaspoon celery seeds
Instructions
Wash and dry the cucumbers. Chop them into small, evenly-sized pieces.
Peel and finely chop the onions.
In a large mixing bowl, combine the chopped cucumbers and onions with salt. Mix well and let stand for 1 hour to draw out excess moisture.
After 1 hour, drain the cucumber and onion mixture in a colander, pressing gently to remove excess liquid.
In a large pot, combine the white vinegar, granulated sugar, mustard seeds, mustard powder, turmeric powder, and celery seeds. Stir the mixture over medium heat until the sugar dissolves completely.
Bring the vinegar mixture to a gentle boil, then add the drained cucumber and onion mixture.
Simmer the mixture over medium heat for 10-15 minutes, stirring occasionally, until the cucumbers are tender and have absorbed the pickling liquid.
While the pickles are cooking, sterilize your glass jars and lids by boiling them in water or using a dishwasher with a sanitizing cycle.
Carefully ladle the hot pickle mixture into the sterilized jars, leaving about 1/2-inch of headspace at the top.
Seal the jars tightly and process them in a boiling water bath for 10 minutes if storing for long-term use, or let them cool and store in the refrigerator for immediate use.
Allow the pickles to sit for at least 24 hours before serving to let the flavors develop fully.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 53.9 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
