Mustard Pickles, an easy homemade refrigerator pickle recipe with fresh cucumbers, dill, garlic, onion, mustard powder, turmeric, and a tangy vinegar brine. These crunchy overnight pickles have a bold mustard flavor and make the perfect snack, sandwich topping, burger addition, or simple BBQ side!
If you love pickles with a little extra zip, these homemade Mustard Pickles are such a fun recipe to keep in your fridge. They have that classic sweet and sour pickle taste with a delicious mustard twist that pairs perfectly with everything from burgers to potato salad.
Fresh cucumber slices are packed into a jar with dill, garlic, and onion, then covered with a quick mustard brine made with simple ingredients. The turmeric gives these refrigerator pickles their beautiful yellow color, while the vinegar, sugar, and spices create a bold homemade flavor.
No complicated canning required! These easy pickles chill overnight and turn into crisp, crunchy pickle chips that are great for BBQs, lunches, snacks, and everyday meals.
What Makes Mustard Pickles Different?
Mustard Pickles get their unique flavor from a tangy brine made with dry ground mustard powder, vinegar, turmeric, and seasonings. The mustard gives the cucumbers a savory, slightly zesty taste that’s different from traditional dill pickles.
The combination of fresh dill, garlic, onion, and mustard creates a pickle that works especially well with hearty foods. Add a slice to a beef burger, ham sandwich, pulled pork, or chop them into a homemade relish.
Unlike traditional canning recipes, these refrigerator mustard pickles are fast and easy to prepare. Just make the brine, pour it over the cucumbers, and let your refrigerator create all that delicious flavor overnight.
What I Love About This Recipe
- These homemade Mustard Pickles are loaded with big flavor from simple ingredients. The fresh dill, garlic, onion, mustard powder, and spices create a tangy brine that tastes like a gourmet pickle from a specialty shop. They have the best balance of sweet, sour, and savory flavor. If you’re craving something different from regular pickles, this recipe is a great choice.
- I love that this is a quick refrigerator pickle recipe without a complicated canning process. You only need a jar, fresh cucumbers, vinegar, and a few seasonings to make a delicious batch. The cucumbers become crisp and flavorful while chilling in the fridge overnight. It’s such an easy way to make homemade pickles.
- These pickles are perfect for adding extra taste to everyday meals. Serve them on sandwiches, burgers, BBQ plates, ham, pork, or beef dishes. Chop them into relish or mix them into potato salad for a little mustard pickle flavor. They make simple recipes taste extra special.
- This recipe is easy to customize depending on your favorite flavors. Add hot peppers for spicy mustard pickles, or use honey instead of sugar for a slightly different sweetness. You can make them stronger, sweeter, or more zesty. That’s the fun of making refrigerator pickles from scratch.
Equipment You May Need
- Mason Jar – A large glass jar works great for holding the cucumbers, dill, garlic, onion, and mustard brine.
- Small Saucepan – Needed to heat the vinegar mixture and blend the spices.
- Sharp Knife or Mandoline – Helps make thin cucumber slices or pickle chips.
- Cutting Board – Perfect for prepping your fresh ingredients.
- Whisk – Helps combine the mustard powder, turmeric, and brine ingredients.
(Full printable recipe card is at bottom of post.)
Mustard Pickles Ingredients
- Fresh Dill – Adds classic dill pickle flavor and freshness.
- Garlic – Gives the pickles a savory homemade taste.
- Onion – Adds extra flavor to the mustard vinegar brine.
- Cucumbers – Small or mini cucumbers are best because they stay crisp and crunchy. Slice thin for pickle chips.
- Water – Helps create the base of the refrigerator pickle brine.
- White Distilled Vinegar – Adds the tangy flavor every good pickle recipe needs.
- Sugar – Balances the vinegar and mustard flavor with a little sweetness. Honey can also be used for a different taste.
- Mustard Powder – Dry ground mustard gives these pickles their signature flavor. Or you can try yellow mustard or dijon mustard if you prefer.
- Kosher Salt – Seasons the cucumbers and brings out their flavor.
- Ground Turmeric – Adds color and a warm earthy flavor.
- Ground Celery Seed – Adds classic pickle seasoning flavor.
- Black Pepper – Adds a simple finishing spice.
How to Make Mustard Pickles
Step One: Prepare the Pickle Jar
Place fresh dill, garlic, and onion in a large mason jar. Add sliced cucumbers on top.
Step Two: Make the Mustard Brine
Heat water, vinegar, sugar, mustard powder, salt, turmeric, celery seed, and pepper in a saucepan until boiling. Pour over cucumbers, cool slightly, cover, and refrigerate overnight.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Eat Mustard Pickles cold from the jar for a quick, crunchy snack.
- Add slices to burgers, ham sandwiches, deli sandwiches, or wraps.
- Serve with BBQ favorites like pulled pork, grilled beef, chicken, or ribs.
- Chop into homemade relish for hot dogs or cookouts.
- Add chopped pickles to potato salad or this ham dip for extra tangy flavor.
- Serve with cheese boards, appetizers, or simple lunch plates.
Quick Tips for Best Results
- Use small fresh cucumbers for the best crispy texture.
- Make sure the cucumber slices stay completely covered with the mustard brine.
- Slice cucumbers evenly so the whole batch gets great flavor.
- Add hot peppers or extra spice if you want spicy mustard pickles.
- Adjust the sugar slightly depending on how sweet or sour you like your pickles.
- Store these pickles in the refrigerator since this is a quick pickle recipe and not traditional canning.
Mustard Pickles FAQ
How should I store Mustard Pickles?
Store Mustard Pickles in a covered mason jar or airtight glass container in the refrigerator. Keep the cucumbers covered with brine so they stay crisp and flavorful.
Can I freeze Mustard Pickles?
I would not recommend freezing these pickles. The cucumber slices can lose their crunchy texture after freezing.
How long will Mustard Pickles last?
These refrigerator pickles should last about 1-2 weeks when stored properly in the fridge.
Substitutions?
Instead of granulated sugar, you could use honey or your favorite sweetener. Instead of ground mustard powder, you could try your favorite mustard.
Can I use low-fat ingredients?
These homemade mustard pickles are naturally low-fat. Always check individual ingredient brands if needed.
What else can I add to this recipe?
Try adding hot peppers, extra garlic, onion, dill, or other favorite spices. You can also cut cucumbers into thin spears.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – These pickles should be vegan, but check specific ingredients.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute for a lower-carb option.
Gluten-Free – These should be gluten-free, but always check ingredient labels.
Other Recipes You May Enjoy
- Pickled Onions – Tangy pickled red onions that are great on sandwiches, salads, and more.
- Boom Sauce – Easy homemade burger and fry sauce.
- Killer Burger – Delicious homemade burgers that would be great with these pickles.
Hope you enjoy this easy homemade Mustard Pickles recipe. Tell me in the comments your favorite way to eat them!
If you like pickles, you may also like these Pickle Chicken Burgers!
Mustard Pickles
Ingredients
- 1/2 cup fresh dill
- 1 garlic clove
- 2 Tablespoons onion chopped
- 1 1/2 cup thinly sliced small cucumbers (about 3 small cucumbers)
- 3/4 cup water
- 6 Tablespoons white distilled vinegar
- 1 Tablespoon sugar
- 2 teaspoons mustard powder
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground celery seed
- dash black pepper
Instructions
- Place dill, garlic, and onion in a large mason jar. Place sliced cucumbers on top.
- Meanwhile, place the water, vinegar, sugar, mustard powder, salt, turmeric, celery seed, and pepper in small saucepan over high heat. Whisk until mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.
Notes
- We had better luck with small cucumbers rather than larger ones.
- Make sure your cucumbers are completely covered with the liquid.
- You can add more/less horseradish for more/less spiciness.
- Instead of granulated sugar, you could use honey or your favorite sweetener.
- Instead of ground mustard powder, you could try your favorite mustard.
- Instead of a large mason jar, you could use another large container, although I would suggest not using plastic.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
