Cucumber Onion Mustard Pickles
Brighten up your condiment game with these tangy and vibrant Cucumber Onion Mustard Pickles! Packed with crisp cucumber rounds and delicate onion slices, this recipe is infused with the bold flavors of yellow mustard seeds, ground turmeric, and celery seeds, creating a perfectly balanced sweet-and-savory brine. A quick toss with kosher salt draws out moisture, ensuring that the pickles stay crunchy and satisfying. With just a few simple steps, you'll have homemade pickles ready to elevate your burgers, sandwiches, or charcuterie boards. This make-ahead recipe requires minimal cooking time and keeps for weeks in the fridge, making it as convenient as it is delicious. Perfect for pickle lovers, this recipe promises irresistible flavor and texture in every bite!
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Recipe Information
Ingredients
- 6 medium (about 5-6 inches each) Cucumbers
- 1 large Yellow onion
- 2 tablespoons Kosher salt
- 2.5 cups White distilled vinegar
- 2 cups Sugar
- 2 tablespoons Yellow mustard seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Celery seeds
- 1 tablespoon Ground mustard powder
- 1 cup Water
Instructions
Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Peel and thinly slice the onion into rings.
Place the cucumber slices and onion rings into a large bowl. Sprinkle the kosher salt over them, toss to evenly coat, and let sit for 1 hour to draw out excess moisture.
After 1 hour, drain the cucumbers and onions in a colander and rinse thoroughly under cold water to remove excess salt. Drain well and set aside.
In a medium saucepan, combine the vinegar, water, sugar, mustard seeds, ground turmeric, celery seeds, and ground mustard powder. Stir the mixture and bring it to a boil over medium heat, ensuring the sugar dissolves completely.
Remove the saucepan from the heat. Add the drained cucumbers and onions to the saucepan, stirring gently to ensure they are fully submerged in the pickling liquid.
Allow the mixture to cool to room temperature. Transfer the pickles and the brine into sterilized jars or airtight containers.
Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to meld together. The pickles will continue to develop in flavor over the next few days.
Store in the refrigerator for up to 3 weeks. Enjoy as a condiment, side dish, or topping for sandwiches and burgers!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 467.1 g | 170% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 427.1 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2316 mg | 49% | |
*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.
