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

Quick Dill Pickles

Ingredients

• 350 grams of cucumbers, cut into spears
• 1/4 yellow onion. sliced
• 3 garlic cloves, minced
• 25 grams fresh dill
• 1 cup water
• 3/4 cup distilled vinegar
• 1/4 tsp celery seeds
• 1/4 tsp coriander seeds
• 1/4 mustard seeds
• 1 bay leaf
• 1.5 tbsp salt
• 2 tbsp sugar 

Directions

1. In a 24-ounce jar, layer in this order: onion, dill, cucumbers, garlic, and more dill on top if you have room
2. Add the celery, coriander, and mustard seeds to the jar, as well as the bay leaf
3. For the brine, add the water, vinegar, salt, and sugar to a small pot
4. Heat the brine on the stove, just until the salt and sugar are completely dissolved; it doesn't need to come to a boil
5. Allow the brine to cool, and once it’s back to room temperature, pour it into the jar
6. Put a lid on, give ‘em a smooch, and pop them into the fridge

Note

• I usually give my quick pickles at least 5 days until I eat them, but if you can't wait, a few hours will do

Source

• https://www.instagram.com/iz_eatz_everything