Easy Mustard Pickles

Ingredients

• 6 cups sliced patio slicer cucumbers
• 1 medium onion, thinly sliced
• 1 tbsp pickling salt
• 1½ cups white vinegar
• 1 cup sugar
• 2 tbsp prepared yellow mustard
• 1 tbsp mustard seeds
• 1 tsp turmeric
• ½ tsp celery seeds
• 1 tbsp cornstarch
• 2 tbsp cold water

Directions

1. Toss the sliced cucumbers and onion with the pickling salt. Let sit for 1 hour, then drain well.
2. In a saucepan, combine vinegar, sugar, prepared mustard, mustard seeds, turmeric and celery seeds.
3. Bring to a gentle boil, stirring until the sugar dissolves.
4. Mix the cornstarch and cold water together, then whisk it into the hot brine.
5. Simmer for 1–2 minutes, until the sauce thickens slightly.
6. Add the cucumbers and onions and cook for another 2–3 minutes—just enough to heat them through while keeping some crunch.
7. Spoon into clean jars, cool, and refrigerate.

They’re best after sitting overnight so that mustardy, sweet-and-tangy flavour has time to develop.

Homestead tip: These are excellent alongside burgers, roast beef, sandwiches, charcuterie, or chopped into potato salad.