Sweet Mustard Refrigerator Pickles
Created by QueenBea on March 15, 2025
- Servings: 16
- Prep Time: 30m
- Cook Time: 10m
- Recipe #44332
Ingredients
- 3 cups white vinegar
- 2 cups white granulated sugar
- 2 tablespoons salt
- 1/2 cup prepared mustard (I use hot mustard)
- 2 pounds English cucumbers (I like to use baby English cukes)
- 1 medium white onion
- 4 bay leaves
- 12 peppercorns
How to Make
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Step 1: Pour the vinegar, sugar, and salt into a saucepan. Cook over medium-low heat, until sugar and salt are dissolved. Remove from heat, whisk in the mustard and set aside.
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Step 2: Meanwhile, thinly slice the onion and divide into four equal portions and place into four 500ml jars.
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Step 3: Add 1 bay leaf and 3 peppercorns in each jar.
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Step 4: Slice the cucumbers into 1/4" rounds and place into jars.
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Step 5: Pour the cooled vinegar mixture into the jars, just covering the cucumbers.
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Step 6: Cover the jars and refrigerate until ready to use. (They are better if you let them sit for 3 to 4 days)
Nutritional Facts
- Serving Size: 1 (143.7 g)
- Calories 121
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 963 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 0.9 g
- Sugars - 26.1 g
- Protein - 0.8 g
- Calcium - 21.3 mg
- Iron - 0.5 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg