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Serve with grilled meats, cold cuts, or as a side to sandwiches. Store in airtight containers in the refrigerator for up to 2 weeks. These pickles are not shelf-stable and should be kept chilled at all times.
Variations:
Add mustard seeds, turmeric, or a dash of sugar to create a more traditional yellow mustard pickle.
Try adding garlic or chili flakes for extra flavor.
Use zucchini instead of cucumber for a twist.
FAQ:
Q: Can I use English cucumbers instead of field cucumbers?
A: Yes, but field cucumbers have thicker skins and hold their crunch better during pickling.
Q: Do I have to sterilize the jars if I’m refrigerating them?
A: It’s recommended for freshness, but not strictly necessary for short-term fridge storage.
Q: Can I make this recipe sugar-free?
A: Absolutely, this version is already unsweetened—feel free to add sweetener if desired.
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