Homemade Dill Mustard Pickles
Snap, crackle...CRUNCH! Who doesn’t love a peppery, garlic, homemade dill mustard spear?! These pickles are prime for snacking and meet all the enjoyment requirements you look for in a pickle!
1 Lb Mini Kirby Cucumbers- For Pickling
3/4 C White Vinegar- 5%
4 t Kosher Salt
1 T Sugar
1 C Water- Very Cold
2 T Peppercorns- Whole Black
2 Cloves Garlic
2 Sprigs Dill
4 T Big Dill Mustard
Combine the vinegar, salt and sugar in a saucepot. Place over medium high heat until the sugar and salt are completely dissolved, stirring occasionally.
Pour the vinegar mixture into a bowl and combine with the cold water. Place in the fridge until ready to use.
Cut the ends off of the cucumbers and then cut them down the long way. You can cut them in ½ or into spears. (Whichever you prefer)
Into two mason jars evenly distribute the peppercorns, fresh dill and garlic. Place 2 TB of Big Dill mustard in each jar.
Distribute the cucumbers into the mason jars.
Pour the vinegar mixture into the mason jars, filling them to 1/8” of the top.
Cover tightly with lids and shake well to mix in the mustard.
Place the pickles in the fridge for 2 days (minimum 24 hours) before cracking open and enjoying!