Sweet, Tangy, and Full of Mustard Flavor
If you love mustard pickles but do not want to deal with flour-thickened sauces or a big canning project, these Refrigerator Honey Mustard Pickles are a great middle ground. They have that tangy mustard flavor, a touch of sweetness from honey, and enough celery seed and mustard seed to give them that old-fashioned pickle-shop flavor.
These are refrigerator pickles, which means no water bath canning and no waiting weeks before you can enjoy them. A day in the fridge gets you started, but after a couple of days the flavors really settle in.
Why Salt the Cucumbers First?
One extra step makes a big difference here, salting the cucumbers before pickling.
Letting the sliced cucumbers sit with salt for a few hours pulls out excess moisture before they go into the brine. Less water in the cucumber means a stronger flavor and a crisper finished pickle. Setting them in a colander over a bowl or sink also makes cleanup easy.
Don’t Skip Removing the Blossom End
If you have ever made homemade pickles that turned soft faster than expected, the blossom end may be part of the problem.
Cutting a small slice from the blossom end removes enzymes that can contribute to softer pickles over time. It takes a few seconds and is worth the extra effort.
Ways to Use Honey Mustard Pickles
These are great piled onto burgers, chopped into potato salad, tucked into sandwiches, or served next to grilled meats. They also make a great addition to snack boards and summer lunches.
If you have extra garden cucumbers and want something different than dill pickles, these are a fun change of pace.
Quick Honey Mustard Pickles
Ingredients
- About 1 to 1¼ pounds pickling cucumbers
- 1 tbsp kosher salt
For the Brine
- 1 cup apple cider vinegar, 5% acidity
- 1/2 cup filtered water
- 1/3 cup honey
- 1 tbsp yellow mustard
- 1/2 tsp mustard seed
- 3/4 tsp celery seed
- 1/4 tsp turmeric
- 1/4 tsp fresh cracked pepper
- Thin sliced onion, optional
Instructions
- Wash the cucumbers well and trim about 1/8 to 1/4 inch from the blossom end of each cucumber to help maintain crispness. Slice into rounds or cut into quarters lengthwise.Place the cucumbers in a colander set over a bowl or in the sink and toss with the tablespoon of salt. Let them sit for 2 to 4 hours. As they rest, moisture will drain away from the cucumbers. Drain well, lightly rinse if desired, then pat dry.Add the apple cider vinegar, water, honey, yellow mustard, mustard seed, celery seed, turmeric, and black pepper to a saucepan. Warm gently over low heat while whisking until the honey dissolves and the mixture is fully combined. Do not boil.Pack the cucumbers tightly into two clean pint jars. Add onion slices if using.Pour the warm brine over the cucumbers, making sure they are completely covered. Let cool to room temperature before adding lids.Refrigerate for at least 24 hours before eating. Flavor improves after 2 to 3 days.
Storage
- Store refrigerated and keep cucumbers submerged in the brine. For best texture and flavor, enjoy within 4 – 6 weeks
Notes
- Using apple cider vinegar gives these a softer, richer flavor than white vinegar.Removing the blossom end and salting beforehand are the two biggest steps for helping keep refrigerator pickles crisp.If you want a stronger mustard flavor later, increase the yellow mustard before adding more honey.For best texture, keep cucumbers fully submerged in the brine while refrigerated.