Mustard Pickles

Ingredients

• For the brine:
• 1 cup water
• 3/4 cups apple cider vinegar
• 2 tbsp salt
• 2 tbsp sugar
• 2 garlic cloves, minced
• ½ teaspoon yellow mustard
• ½ teaspoon Dijon mustard
• ½ teaspoon ground turmeric
• ½ teaspoon mustard powder
• To be pickled, Use any combination you like, such as:
• Sweet onion, chunky or thinly sliced
• Carrots, cut into spears or rounds
• Cucumbers, cut into slices or chunks
• Baby carrots
• Cauliflower, cut into small florets
• Peppers, sliced or whole
• pearl onions, peeled
• Hard-boiled eggs

Directions

1. Make the brine. Add the water, salt, sugar, ground mustard, and ground turmeric to a microwave-safe glass measuring cup or a small saucepan.
2. Heat until dissolved. Warm the mixture just until the salt and sugar have completely dissolved. It does not need to come to a boil.
3. Cool and season. Let the mixture cool to room temperature. Once cooled, stir in the apple cider vinegar, garlic, mustard powder, turmeric, and mustard seeds.
4. Fill the jar. Pack a clean glass jar with your prepared vegetables or hard-boiled eggs.
5. Add the brine. Strain the brine through a fine-mesh strainer, then pour it over the contents of the jar, making sure everything is completely submerged.
6. Refrigerate. Cover tightly with a lid and refrigerate. Allow the pickles to sit for at least several hours, but preferably overnight, before eating for the best flavor.

Source

• https://www.instagram.com/p/DXefnm3j52V