113 mustard pickle recipes

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Chunky pickles brine cucumbers overnight, cook in vinegar, then steep in a brown sugar pickling syrup with cinnamon, allspice, mustard, and celery seeds. Sweet old-fashioned bread-and-butter style.

Betty Carter's refrigerator pickles use a no-cook cold brine of vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Five days in the fridge and they're ready. Last a year in the jar.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.